My personal favorite is Alton Brown's Citrus-Glazed Broiled Salmon recipe.

I just made this one last night. It's Jerry Traunfeld's (formerly of the Herbfarm) and of course it's loaded with herbs. The texture is amazing, it melts in your mouth.

http://www.cookstr.com/recipes/slow-roasted-salmon-with-spring-herb-sauce

Lemon-Pepper Salmon is one of my all-time favorite recipes from Epicurious.

I use fresh lemon zest and freshly ground pepper in place of the lemon-pepper seasoning, but I otherwise follow the recipe:

http://www.epicurious.com/recipes/food/views/Baked-Lemon-Pepper-Salmon-4398

It's easy and delicious.

If the salmon is fresh, it's hard to beat a quick pan sear. Salt & pepper both sides and sear in a skillet. I usually cook it until medium rare, and that's it. Let the fish speak for itself, you won't be disappointed.

I'm with dostintheshell - a sprinkle of adobo (or salt) and pepper and a hot pan are the only thing it needs.

I just sprinkle on some kosher salt, slather on a layer of mayo, and pop it in the oven to roast. It's surprising how yummy it is with only 3 ingredients!

Parchment pouch with herbs, vegetables, and rice.

I like it poached in some white wine and lemon juice (poach it for about 4-5 minutes, that's all it needs) or cooked on a cedar plank over indirect heat with a soy sauce glaze on it.

My fave - Saumon à l'Unilateral.

For this recipe you'll need salmon with the skin still on.

Layer coarse sea salt on the bottom of a skillet, on high heat. When the sea starts to smoke a tad, lay the salmon (salted, with freshly ground black pepper) skin-down on the salt. Cook until the center is just translucent verging on opaque (it will continue to cook when you remove it from heat).

Serve as is - don't eat the skin - it'll be super salty!

So simple and so tasty.

Sprinkle salt and pepper on both sides. Do a quick pan sear and take the salmon out. For a quick glaze, pour into the hot pan 1 tbs balsamic vinegar and 2 tbs tsuyu , which is a Japanese soup base made from bonito and soy sauce. Tsuyu is lighter and not as salty as soy sauce, and because it's made from bonito, it brings out the flavor of the salmon or any other sea food.

My 2 favs-
1. Sprinkle with minced ginger and slather wasabi mayo on top- bake and broil to finish.

2. Saute with red wine, fresh garlic, ginger, basil, soy sauce, and frozen raspberries.

I echo geologies. I use kosher salt though. It's cheaper. I don't salt the salmon and will brush butter and herbs on top. Again, the salmon must have skin but don't eat it as it is overly salty after cooking. This makes the most tender salmon!! If I get a really cook cut of fish, it's the only way to go. I cook it in the oven at 400 until opaque and flaky, maybe 5-10 mins depending on thickness.

I am totally in the salt, pepper, pan sear camp. I use a good (but not great because the heat will totally make that pointless) olive oil in the pan which gives it a nice crisp skin. Plus added health benefit right? I mean omega-3's and monounsaturated oil, its a two-fer.

Medium-rare please, I like the center to be warm, but just barely cooked (almost uncooked).

This is fantastic:

Lime- and Honey-Glazed Salmon with Basmati and Broccolini

http://www.epicurious.com/recipes/food/views/Lime-and-Honey-Glazed-Salmon-with-Basmati-and-Broccolini-355189

If cooking it simply I throw it on a olive oiled pan and allow it to really sear and get a crisp to it. I think S&P to taste and squeeze on some lemon.

I also like to do a soy-based glaze. I marinade it with olive oil, soy sauce, sesame oil, smashed garlic and ginger, about a Tbsp of brown sugar and maybe a dash of wine. I continue to add it to the pan as it cooks off and it creates a really nice glaze. Good with steamed rice and a vegetable.

Everyone is going to die when I say this, but- skin on, slathered in garlic aioli (or just mayo), rosemary, lemon, and pepper, and baked. Just wipe the aioli off before you eat it. It makes it damn near impossible to overcook it, and the flavor is perfect. My co-workers quote: "You call it aioli, but fisherman have been cooking salmon with mayo for years." It's true, and it's lovely.

Straight out of the Oregon rivers or bay, sprinkled with Italian seasoning and lemon slices, baked until barely done inside. Fresh ocean salmon still has the iodine flavor from the sea water can't be topped by any fish from the market. One summer several years ago, we had fresh salmon every night for three and a half months, 100 straight days of fish.(argh...too much) but we were experts in filleting fish and cooking the mighty chinook.

I love to cook salmon many different ways, but my favorite is to broil it (skin off) with sliced heirloom tomatoes (when in season), thyme, garlic, kosher salt, freshly-ground pepper, and olive oil. We often eat it over pasta since it makes its own sauce.

Here's an insanely healthy and quick complete salmon meal for a toaster oven. Line a pan with foil. Place the salmon filet skin side down onto one side of the pan. Squeeze on some lemon juice, add salt & pepper and fresh thyme leaves.

To make a complete meal, I make a little ridge in the foil along side the salmon to contain its juices while it's baking. On the other side of the pan, I place thinly sliced yams and thinly sliced brussels sprouts or broccoli. The thin slices ensure it will cook through since the salmon doesn't take much time. Spritz the veggies with some Pam or a light drizzle of olive oil, season with salt & pepper.

Pop the whole thing into the toaster oven at 375 for approx. 10 minutes, but monitor the fish carefully after 5 minutes.

I've perfected this after making salmon this way 1-2 times a week for the past 10 years.

P.S. I only eat king (chinook) wild caught salmon. It's my favorite because it's so mild in flavor.

A honey glaze is fantastic - I mix up some honey, lemon juice, smoked sea salt and a little olive oil - it is very tasty.

In the dishwasher! I haven't actually tried this yet, but I hear it works beautifully.

http://www.thekitchn.com/thekitchn/slinks/big-love-butterscotch-cookie-delicious-links-for-2102010-108475

oops, here's the dishwasher link:

http://www.salon1999.com/nov96/salmon961118.html

acaputo, that is hilarious. I want to try it!

Cured, as in gravalax or poached briefly in white wine.

I remember watching a cooking show on PBS back in the '80s where this woman made salmon in the dishwasher... the one thing that stuck with me from that episode was to remove the brown flesh from the salmon...

When you have fresh (not previously frozen) salmon, my absolute favorite way is the simplest way possible:

375 degree oven, olive oil, good salt and pepper, cook til it's almost done (20ish min). Serve immediately with lemon.

If you line the pan with foil, you don't even have to wash it!

Ever since I have started pan-smoking salmon using the technique from Sally Schnieder's A New Way to Cook, I've been so spoiled that I don't want it any other way, even from restaurants. The texture and flavor are indescribably good.

Others may claim this is a travesty and salmon should be simple, but we usually marinate it in soy, ginger and chilli and fry 'til crispy. Yum :-)

For a quick fix,I use my George Foreman grill.Just sprinkle fillet with Old Bay and pop it on the pre-heated grill.
Just DON'T close the lid! Flip the fillet instead.
Easy-peasy.

Raw and in my mouth. Salmon sushi = win.

I'm in the minority, but I like my fish dry so I bake it, and do so longer than most people would. I usually get the salmon with skin on it, so I bake it skinside down and then remove the skin before eating.

Last summer, I was lucky to get my hands on a pound of Alaskan salmon caught in the Kenai peninsula that was filleted and frozen on the spot. It was bright red and the tastiest salmon I have ever savoured.

I baked it in the oven with a drizzle of olive oil and then served it with a squeeze of lemon. Why mask that wonderful fresh flavour?!

The next day, I mashed up the leftovers with a bit of sour cream and more lemon juice and had it cold on salted crackers with a bowl of tomato soup. Yum!

I also agree with LizWong about salmon sashimi!

I always steam salmon (and most any fish) in aluminum foil. It makes for easy clean-up, no fishy smell in the house, and healthy because I don't need to add any unnecessary fat. Add any ingredient you want to flavor, or just salt and pepper.

I use the following recipe/technique from Cook's Illustrated. Comes out perfect every time!

Oven–Roasted Salmon

Recipe By : Cook's Illustrated March/April 2008
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Salmon fillet -- (1 3/4-pounds)
-- 1 1/2" at thickest
-- * see note
2 tsps olive oil
salt and pepper
4 srv relish—optional

Adjust oven rack to lowest position, place rimed baking sheet on rack, and heat oven to 500º. Use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4–5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh!

Pat salmon dry with paper towels. Rub filets evenly with oil & season liberally with salt & pepper. Reduce oven temperature to 275º and remove baking sheet. Carefully place salmon—skin side down—on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into the with paring knife or instant–read thermometer inserted in thickest part of fillets register 125º—9–13 minutes. Transfer fillets to individual plate or platter. Top with relish and serve.

- - - - - - - - - - - - - - - - - -

Per serving: 386 Calories; 5g Fat (10% calories from fat); 9g Protein; 86g Carbohydrate; 22mg Cholesterol; 2007mg Sodium
Food Exchanges: 1 Lean Meat; 1/2 Fat; 5 1/2 Other Carbohydrates

Serving Ideas : Orange-Mint relish; Fresh Tomato Relish

NOTES : To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet & cut it into 4 pieces. If your knife is not sharp enough to easily cut through the skin, try a serrated knife. It is important ot keep hte skin on during hte cooking; remove it afterward if you choose not to serve it.

_____

This is how I cook salmon and it comes out pretty good http://howtofixstuff.blogspot.ca/2012/04/how-to-cook-salmon.html