Verla,
Living here in Alaska we have all the fresh salmon you could ask for. We heat up the broiler to hi, put a few slivers of real butter in a Pyrex 9 x 13 inch pan and add a few slivers of real butter to the top. Put the fish in skin side up. Half way thru cooking turn the fish over so that the skin side is down. Don't over cook it or it will be dry.
I have also added a spoonfull or two of marinara sauce to a saute pan, place skinless fillets in pan and topped with more sauce and some Parmesana cheese. Cook until the sauce bubbles and fish is done.
You can also use a teryaki merinade and broil this until done. Serve with steamed rice.
Any left overs can be used as tuna in tuna salad or added to a green salad with avocado.

Happy eating, Julie