Fresh or frozen (difference in texture)? Wild caught or farmed (nutritional differences as well as texture)?
My favorite way to prepare fresh salmon is to sprinkle it with sweet paprika and tumeric on one side, fresh cracked pepper on the other side. Heat a nonstick pan until nearly smoking hot, add a tiny drizzle of healthier oil and then sear salmon for 1-2 minutes on each side. Sprinkle with chopped garlic and sea salt, finish in a 375 degree oven for just a few moments. DON'T overcook.
Other preparations (particularly for those who don't like fish that much) and tips.
1) Rinse fish with a drizzle of nonfat milk. This will reduce any "fishy" smell or taste (yep, it works).
2) Don't overcook. If it lightly flakes or separates when you push with a fork, the fish is done.
3) Think simple. Your favorite herbs, a little butter, a little lemon makes fish taste fresh and delicate.
That being said, here are my mom's favorite ways that I prepare salmon (and she HATES fish).
PARMESAN GARLIC CRUSTED FISH
1/4 small sweet onion; 5-6 cloves of garlic, 2 T low fat mayo, scant 1/3 fresh parmesan (not the Kraft powder kind). Blend first 3 ingredients in a food processor. Stir in parmesan. Rinse fish and pat dry. Cover with parmesan garlic paste. Roast in a (preheated) 375 degree oven approximately 6 minutes per inch of thickness.
BUTTER POACHED BASIL SALMON
4-5 cloves of garlic smashed, 1 t oil, 1 t basil, juice of 1/4 lemon, sprinkle of lemon pepper, 2 T butter, 2 T fat free stock (I use low sodium chicken stock). Heat oil in pan and shut off heat. While oil is hot, add in smashed, finely chopped garlic. Remove from heat and allow oil to infuse with flavor. Sprinkle juice on salmon and sprinkle with basil. Bring oil to high heat and sear salmon 1-2 minutes on each side. Reduce heat to medium low and add butter to top of fish, stock to pan. Cover tightly and reduce heat to very low. Shake pan lightly without breaking seal. You are, in essence, steaming/poaching the fish for 5-6 minutes per inch of thickness. Test for doneness (begins to flake when pressed with a fork). Remove fish to rest on platter. Bring pan drippings to high heat and add lemon pepper (may need to add a bit more butter). Drizzle fish with pan sauce and serve.