I like to bake fish in the oven. The fish stays intact and moist, and it's really easy to do.

• preheat oven to 325 degrees F
  
• wild, fresh salmon fillet, 1-1/2 to 2 pounds (frozen and farm-raised are just not as good)
  
• put in an oiled baking pan, skin side down
  
• season top side liberally - I love Chef Paul Prudhomme's "Magic" Salmon seasoning, but Trader Joe's 21-seasoning salute or fresh rosemary also works well
  
• bake 25 minutes, until salmon is firm and flakes apart easily. Be careful not to let it get dry.
  
• serve immediately - don't delay a minute. The entire fillet can be eaten, skin and all.

Goes great with corn on the cob and a bottle of Chimay.