There are very few fish that are as versatile as salmon in the kitchen.
The classic version is smoked or marinated salmon. It can be cold or hot-smoked. Marinated salmon is usually marinated in mixed spices for 24 to 72 hours.
Almost any dish can be created with salmon: it lends itself to frying, baking, poaching or grilling.
General tip: As with steak, it is the core temperature that determines the cooking result for salmon. At a core temperature of 43° Celsius, it is almost raw and is deep orange in colour. At 50-55° Celsius, it is medium-cooked, meaning that its interior retains its very succulent texture and the flesh on the outside is nicely soft and slightly browned. Upwards of 60° Celsius, salmon has reached its limit. It shouldn't get any hotter than this, or it will dry out. The ideal core temperature is 52° Celsius.