I usually buy fresh sockeye salmon that comes from Copper River, Alaska. I've used all kinds of recipes, which you can find on the link below. I alter the recipes to my own taste, and always add honey on top of the salmon. I drizzle quite a bit of it on the raw salmon before cooking.
Here is my method of cooking salmon.
Put 1/4 cup of butter or olive oil in the bottem of the roasting pan or the frying pan. If you are using a small roasting pan or any oven dish, preheat the oven to 350 F or medium heat. I don't preheat the fry pan when I'm cooking this dish.
To this, add 1/4 cup of chopped, sweet onion (here, they are called Vidalia onions, from Georgia)
Sprinkle this well with Italian seasoning (basil, sage, thyme, rosemary, etc)
Now place the salmon, skin side UP in the pan. Cover it with a lid and let steam for about 15 minutes and then check it to see if the skin can be lifted off. If so, take a metal spatual or a wide knife, and remove the skin.
The fish is now skinless, so you can add another 1/4 cup of chopped onion, the Italian seasoning, and some salt. Drizzle honey over the top side of the fish, very thickly, til it is all covered. Cover and cook another 15 minutes until the fish is flakey and appears to be thoroughly cooked.
The honey makes a wonderful sauce, and you will find your family going back to find the pan the fish was cooked in, just to scrape the pan to get more sauce.
This salmon can be cooked in a pan on top the stove or in the oven. It always turns out delicious either way. I also like red salmon and king salmon. I think they are the ultimate best, but the sockeye salmon from Copper River is excellent.
A side dish to this is sweet peas. For my family, I always buy the best. I think the body is the best machinery we have to succeed in life and that good food was intended by God for us to eat. The frozen sweet peas are more expensive but the taste is excellent and they are not tough.
Nothing beats a baked potato with this dish, and I especially like the twice-baked potato recipe I got from a little English cookbook. After you turn off the oven, scoop out the baked potato, leaving enough hard potato around the edges of the shell to hold it firm. Then you mash all the potato you scooped out and add some sour cream and chives, and spoon it back into the shell. Sprinkle some finely grated cheese on top and put it back into the oven. There will be enough heat left to melt the cheese.
I use rice, more often, rather than potatoes, with this recipe, and prefer jasmati rice with wild rice, which I get in the bulk foods section of the grocery store. It is easy to cook, never gets mushy and smells wonderful.
After dinner a small piece of cheesecake made with real cacao is just perfect. No one is hungry afterwards and they don't all get up and go to the fridge hunting for more food.
Using honey seems to take away the fishy smell that sometimes permeates the kitchen when cooking salmon. It tenderizes it and puts moisture into it. In times past I only ate fish in restaurants because I couldn't seem to cook it right. This recipe has helped me serve it in my own home, to rave reviews. I was offerred money for the meal last night, and urged to buy twice as much salmon next time so they could eat more.