Preheat oven to 400°F (205°C)
Line a baking sheet with parchment paper or lightly oil it
Pat salmon dry with paper towels
Season with salt, black pepper, and optional garlic powder or paprika
Place salmon on the baking sheet, skin-side down (if skin-on)
Add optional toppings (lemon slices, herbs, butter, olive oil)
Bake 10–15 minutes for 1-inch thick fillets, until it flakes easily
Check doneness: internal temperature 125–130°F (52–54°C) for medium, or 130–140°F (54–60°C) for more fully cooked
Rest 2 minutes before serving
Preheat skillet over medium-high heat
Lightly oil the skillet
Pat salmon dry and season with salt and pepper
Place salmon skin-side down (if skin-on)
Cook 4–6 minutes without moving, until skin is crisp and salmon releases
Flip and cook 2–4 minutes more, until it flakes easily
Rest 1–2 minutes before serving
Heat grill to medium-high
Oil the grates well
Pat salmon dry and season with salt and pepper
Place salmon on a lightly oiled grill basket or directly on grill
Grill 4–6 minutes per side for 1-inch thick fillets, until it flakes easily
Rest 2 minutes before serving
Thaw if frozen, then pat dry
Season with salt, pepper, and optional soy/ginger or herbs
Steam over simmering water 8–12 minutes for 1-inch thick fillets
Cook until it flakes easily and reaches 125–140°F (52–60°C)
Rest 1–2 minutes before serving