Salmon to be cooked in steacks, in tinfoil, with some curly parley or simply with a knob of butter and some salt.
It will be appreciated as well in a mixture with some sea-fish and a white butter sauce.
Or also sliced raw and then cooked in lemon juice.
And why not casseroled ?

Wa also suggest you the whole range of the fish merchant 's fillets :
Small cod , saithe, ling, ocean perch etc... and fish brochettes as well.