salmon's a fun fish.
It comes in several grades. Most of what you get in the landlocked US (as where I am) are farm-raised salmon filets. These are good, but you can go better. If you run into wild stuff, grab it.
Oh, and beef steaks are goo dtoo, just different.
Alright, some ways to do it:
Yeah, grill your salmon as you would your steaks: keep it rare to medium. Keep your marinades simple. The same logic as a steak: you want to complement the flavors, not overpower them.
I leave the sushi and sashimi to the professionals, but when done right, it's damn good.
Here's another way to do it. I like this one, because in backwards areas people freak out around cured meat. (usually the same folks who eat beef jerky)
Cured Salmon:
get about a 2 lb salmon filet
fresh parsley, fresh dill, salt (they say 1.5 tbsps.), 2 tsp sugar, pepper (coarsely ground. if you've got a mortar, use whole pepper corns and crush them down).
A shot of something good (traditionally it's scotch. My brother uses irish whiskey. I've used aquavit. You can also use god-fearin' kentucky bourbon.
Anyway, you take the salmon filet, turn it flesh side (so the scales are away), and you salt it down. If you want, you can use 1.5 tbsps. If you've got southern heritage in you, you don't need me to tell you how to salt it. put pepper on it, and the parsley and dill. Pour the shot over the fish, then wrap tightly in cellophane. Place in a shallow container and put a two-pound weight on top of it.
Every twelve hours, pour out the liquid. maybe rotate the fish too. After about 48-72 hours, the fish will turn opaque, and it's ready to eat.
Slice it thin, and enjoy with bread or crackers.
I'm currently working on salmon in puff pastry.
