My go-to salmon recipe comes from a "farm-to-table" Japanese cookbook: about 1.5"-2" wide salmon fillets resting on a sheet of foil big enough to wrap them; dollop of butter, salt, sprinkled with sake, and garnished with a green onion sprig (I've also used a garlic medallion as substitute and might be better). Wrap them up and broil them on high in the oven for like ten minutes. So good, so simple.