Coat salmon fillets with a mixture of minced garlic, Dijon mustard, lemon juice, and olive oil. Bake until the salmon is flaky and the top is golden brown.
Season salmon fillets with lemon zest, black pepper, and a touch of olive oil. Grill until the fish is cooked through and has beautiful grill marks.
Marinate salmon in a homemade teriyaki sauce made from soy sauce, ginger, garlic, and brown sugar. Grill or pan-sear the salmon, basting it with the sauce for a flavorful glaze.
Soak a cedar plank in water, then place seasoned salmon fillets on top. Grill the salmon on the cedar plank for a smoky flavor that complements the fish.
Cube fresh salmon and marinate it in a mixture of soy sauce, sesame oil, and rice vinegar. Serve the marinated salmon over sushi rice and top with avocado, cucumber, seaweed, and sesame seeds.