This is the only way I cook salmon (fillets, not steaks): preheat oven to 275. No that is not a typo. Put salmon skin side down on a baking sheet. Add flavorings (usually I just do salt and pepper, lemon juice) and drizzle with olive oil. Bake for thirty minutes. It should flake easily but still look extremely dark pink and juicy. Heaven!

Anonymous wrote:I make this all the time and we all love it. The recipe calls for it to be grilled, but. Just put it in the oven for about 40 minutes.

http://www.foodnetwork.com/recipes/sandra-lee/beer-salmon-recipe.html?rsrc=search

Sandra Lee is the worst "cook" ever (although to be fair to her- she doesn't claim to be a chef).

Anonymous wrote:A family friend mixes mayonnaise and some wasabi powder to taste, smears it on top and then bakes the salmon. It is absolutely divine.

I did not have any wasabi so mixed mayo with sriracha. The salmon was happy.

Dijon Mustard (slather on top)
Dill (dried)

Bake 25 minutes+ on 400 till done.

Voila!

This is my fave recipe and so easy.

Equal parts crime fraiche and Dijon mustard. A bit of grated onion and capers to taste.

Coat filets and broil.

OP here: You all rock! I am excited to try many of these ideas. Keep them coming!

This is really really good!

Grilled salmon with rosemary anchovy dressing
Grill salmon with salt, peeper, and olive oil.

Dressing
2 tablespoons of fresh rosemary
12 anchovy fillets in oil(one small can/tin)
1/2 olive oil
Juice of 2 lemons.

Make sauce a few hours a head to let favors evolve.
Combine rosemary and anchovies in a food processor and finely chop. While still running slowly add the oil until you have a paste. Add lemon juice and blend.

Service by drizzling sauce on fillets.

Salmon in Bengali Mustard Sauce: http://www.epicurious.com/recipes/food/views/Salmon-in-a-Bengali-Mustard-Sauce-361531

It's super easy and tastes amazing.