Hellobee Boards

Usually soy sauce + honey or brown sugar in a foil packet in the oven.

I usually do lemon, garlic, and dill and bake it. I occasionally grill it.

Oven steamed, or pan seared, and then roasted. Depends on flavorings, etc. I have a really good mustard sauce that's excellent with salmon, or sometimes I crust it with brown sugar and spices. I've glazed it before, but I'm not a huge fan of that. I love salmon!

@jmarionsmith: Sure. This is the recipe I use, but instead of grilling it (we don't have a grill) I make a foil packet for each filet, close it up (leaving room at the top for air to circulate) put them on a cookie sheet and bake at 425 for 15 minutes. I sometimes use lemon juice instead of lemon pepper and sometimes change in honey for the brown sugar, depending on my mood. I try to set it up the night before or in the morning and let it marinade for several hours.

http://allrecipes.com/recipe/grilled-salmon-i/detail.aspx

Warning about marinating fish; the protein is fairly delicate, so keep it to an hour or less if using anything acidic. I follow that rule regardless. With less "dense" fish (think tilapia, roughy, etc.) marinate for an even shorter period.

We usually just throw it on the george foreman - it comes out great! We buy the costco individual frozen pieces, defrost them for a few minutes, then on the grill for 15 or so. It used to be a treat, but is so easy that it's turned into a go to meal now that we have kids.

My favorite way is a Barefoot Contessa's recipe. First drizzle olive oil, fresh lemon juice and white wine over the salmon. Salt and pepper the fish. Then coat it with chopped dill, parsley, and spring onions. Bake until fish is almost done and tent with foil til completely cooked.

Some of our favorites:

http://www.skinnytaste.com/2012/03/grilled-garlic-dijon-herb-salmon.html?m=1

http://www.skinnytaste.com/2011/05/roasted-snapper-fillet-and-sustainable.html?m=1 (I've made it with several types of fish including salmon)

http://www.skinnytaste.com/2013/02/honey-teriyaki-salmon.html?m=1 (I bet you can bake also)