re: I just picked up a filet of Copper River Salmon from Rouses

Skin on in a cast iron skillet. A touch of oil and skin side down on medium heat for 90% of the time to crisp it up, then flip for just a short time. Serve skin side up so that it's crispy. Sides or garnish can be whatever.

I was sort of kidding about the sous vide comment, although I'll actually do Atlantic salmon this way on occasion.