re: Something different with salmon?

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Pan fry then pull apart with a fork.

Mix with some fresh cilantro, avocado, black beans and corn...fish tacos.

I trim off the thin belly flaps 1st for salmon bacon. I just salt and pepper and fry in a hot skillet, delicious.

Gris-Gris recipe sounds good, I'm a big glavlax fan, I have a source for lots of fresh dill, but I have used other seasoning as well, citrus zest is a favorite.

I also marinate in soy sauce and black pepper, brush with oil then smoke over a 400F for a beautiful mahogony crust. Serve with a cold horseradish and dill sauce.

Fresh Market had some nice looking Atlantic salmon on sale, so I bought a couple steaks and tried the slow roasted method. Sprinkled with Old Bay and sprayed with Olive Oil Pam, dotted with Calandro's herbed butter. 22 minutes at 250 (went a little extra since they were really thick). Halfway though, drizzled a mixture of soy sauce and duck sauce, which provided a very subtle orange flavor. Came out terrific. IMO, easier to avoid drying out than when I've pan seared.

It begs a question I have. I've spent most of my life catching my own fish, so paying for it is somewhat new (although much cheaper ). Someone help me with Atlantic (farm raised) versus Pacific (sockeye and King being my favorite). Nutritional value, etc. Google research seems mostly focused on bioaccumulation-if I was worried about that, I wouldn't eat tuna and wahoo all the time.

A lemon butter dill sauce is great with pan seared salmon. Lime butter dill is also very good.

Caramelize halved grape tomatoes in the butter and toss with diced avocado (no need to dress the salad if the tomatoes are cooked in the sauce).