I like the simple aproach to really good salmon. My favorite for flavor is West Coast. The Atlantic is usually farm raised and doesn't have the flavor. Grill it on the BBQ or in the kichen. I coat it with a little olive oil and then lightly salt and pepper. Put it on a hot grill Let it get nice and brown before you turn it. Depending on the thickness about 1 inch is 6-7 miutes per side. I usually use steaks and not fillets, but either works perfectly well. After the fish is cooked dress it with a really good balsamic vinegar. (Trader Joes has one with a red label that is geat for the price). I put my balsamic in one of those kitchen mister bottles, so I don't use too much and still get good coverage on the food. I hope you enjoyed your first salmon. Bon Appetite.