Baking -- No Basting Needed

• If you bake salmon in a poaching liquid, there’s no need to baste the top and the bottom of the fish. Rinse your piece of salmon to remove any loose scales, and then pat dry with a paper towel. Rub olive oil on and season both sides of the salmon. Spread a thin layer of oil in a baking dish, lay the salmon inside and add lemon wedges, fresh dill, mashed garlic cloves and enough white wine to cover the bottom of the dish. Cover with aluminum foil and bake in a 350-degree Fahrenheit oven until salmon is cooked through and the internal temperature reads 145 degrees F.

Grilling -- Oil and Season Both Sides

• Summertime is made for grilling, and it’s also the season when fresh salmon is more readily available. Skinless salmon filets are perfect for a quick and healthy barbecued meal. Heat your barbecue to high, clean the grill and spray with a light coating of oil. (Grill racks also work well for barbecuing fish.) Oil both sides of the salmon and sprinkle with your preferred seasonings, such as salt, pepper, smoked paprika and garlic powder. Barbecue the salmon until both sides are browned. For a delicious sauce, spread pesto (pureed garlic, fresh basil, pine nuts and salt) on the hot-off-the-grill fish.

Frying -- Coat Both Sides

• Putting a seasoned dry rub on both sides of skinless salmon and cooking in a hot skillet will produce tender juicy fish encased in a beautiful crust. Cast iron works the best for this method, but any skillet or fry pan will work. Rinse your fish and pat dry. Rub oil on both sides of the salmon, and then rub a layer of seasoning so the fish is completely coated. Tasty seasonings can include salt, pepper, smoked paprika, garlic powder, dried herbs, cumin, chili powder and light brown sugar. Lightly oil the skillet and cook the salmon on medium-high heat on both sides until a browned crust forms on each side.

Cakes -- Fry on Both Sides

• Skinless salmon filets are the perfect start to making tasty salmon cakes. Fish cakes must have some type of binder, such as egg, mayonnaise, milk, breadcrumbs, to keep their shape, but you can be creative with seasonings and other ingredients. Salmon cakes are especially easy to make if prepared with a food processor. Make sure any bones are removed from the salmon before processing. Cut the salmon into approximately 1-inch pieces and place in food processor bowl. For each 1-1/4 pound fish, add 3 tablespoons breadcrumbs, 2 tablespoons minced fresh dill, 2 tablespoons mayonnaise, one thinly sliced scallion, salt and pepper. Pulse until ingredients are combined and salmon is reduced to approximately 1/4-inch pieces, and then form the mixture into cakes. Heat 1/4-cup oil in a skillet and fry salmon cakes on each side until both sides are golden brown.