Pan-Seared Salmon

• Set a large skillet over high heat. When a drop of water dances over the skillet's bottom, add some oil -- a teaspoon or two -- and tilt the skillet to evenly coat the bottom of it with the oil. Season the skinless or skin-on salmon with salt and pepper and place it in the skillet --skin side up if using the latter. Cook until golden brown on the bottom, about 4 minutes. Lower the heat to medium and flip the salmon over. Cook for an additional 3 to 4 minutes. Let the fish rest for at least 1 minute before serving.

Steamed Salmon: The Basket Technique

• There are two ways to steam any food, either in a steam basket over water or wrapped in a parchment package and baked, a classic technique known in French as "en papillote." To steam salmon in a basket, bring 1 inch of water to a boil in a large pot. Set the salmon in the steam basket skin side down. Sprinkle with salt and pepper. Pile on some watercress or spinach and add another dash of salt. Steam at least 5 minutes for a 1-inch fillet.

Steamed Salmon: En Papillote

• For en papillote, lay a salmon fillet in the center of a parchment sheet. The sheet should be large enough to encompass the salmon completely and form a rectangular shaped parcel. Drizzle the salmon with olive oil, and add dashes of salt and pepper to taste. Top your fillet with a squeeze of lemon juice as well as the wedge. Fold up and twist the edges of the parchment sheet to keep the salmon snug. Bake at 400 degrees Fahrenheit on the lower rack of an oven for 20 to 25 minutes. Steam the salmon by itself or with vegetables and herbs, such as asparagus and tarragon.

Salmon With Lemon Herb Butter Sauce

• Even plainly seared or steamed salmon, especially wild, is still quite flavorful, and citrus, butter and herbs seem only to bring out the best of salmon's favor. To make a simple sauce, in a small pan bring some shallots, wine and butter to a boil over medium heat. Lower the heat and cook the sauce until it reduces to a few tablespoons. Off of the heat, add cold butter to the sauce 1 tablespoon at a time, stirring to melt and incorporate each tablespoon before adding the next. Finish by stirring in some dill, chives and a little pepper.