You don’t say what kind of salmon you have. If it’s Atlantic or farmed salmon, just throw it away now and save your energy. Ditto for pink. 
I’ve tried a lot of different things with salmon and have come to the conclusion that simplest is best.
For pan frying, filet the meat off the skin. Heat a little butter in a pan and saute the pieces until crispy and just done. Over-cooking is the biggest crime for fish. The meat should flake off in slabs and be just past translucent.
For grilling, we have coated the fish with a Grey Poupon and sprinkled with dill. This creates a nice crust on the fish when it cooks.
For a slightly more complicated dish, fry the fish as mentioned above. Remove from the pan and cover to keep warm.
Crank up the heat and deglaze the pan with about a half cup of orange juice (more or less). Boil and reduce the liquid until it starts to thicken. Near the end, add some freshly grated ginger and a glurg of cognac. Cook for a few seconds longer and pour over salmon. I’ve also added a smidge of vanilla to this recipe and some shallots.
I also make some killer salmon cakes, but am too lazy to write it down just now.
