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I like it cold, and cooked medium rare. I usually poach it, then serve it with a cold sauce made of dill, scallions, sour cream, mustard (either Dijon or seeded), and S&P.
After cleaned and pat dried, put in a serving porcelain/ceramic dish. Season with a few dashes of fishsauce, freshly cracked black pepper, green onions cut into 1" length, thinly sliced (1/8" by 1/8" by 1") fresh ginger. Put a steamer on high heat. Wait for the water to boil. Place the dish with seasoned salmon in the steamer. Steam on high heat for about 15' a pound, or 25' for 2 lbs of salmon fillets. Don't over cook it. Serve hot with steamed rice.
Modified it without chicken broth, used water. Add ginger and lime to brighten some, but I have only made it with light fishes. You should be able to tweak this easily for salmon, and use less liquid as needed based on your preferences. This will put you in the right direction!
Whenever I've tried searing or pan-broiling salmon, it has stuck. And the smell is very strong to me.
My favorite way is to bake it in parchment paper. You can vary your seasonings however you like. I usually use garlic powder, s & p. Thin slices of lemonon top, thin slices of onion, sometimes julianned carrots and or green pepper. Sometimes fresh spinach underneath.
Occasionally I'll smear mayo all over the fillets before seasoning.
$4.99 for over a pound of the stuff. Made in France too.
I wouldn't call that expensive.
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