Well, here's what I do most often:
All of the ways that I cook salmon indoors start with pre-heating a heavy, oven-safe skillet (cast-iron or calphalon, for example) until it's *way* hot....
Searing yields more flavor than just baking, or broiling, or whatever
Sprinkle the salmon lightly with a "Montreal"-type steak seasoning blend on both sides. Sear one side briefly in a roaring-hot pan (put a very small amount of oil into the hot pan *just* before you put the salmon in it, and don't move it until the surface of the salmon has seared enough to "let go" of the pan on its own.), turn it over, then immediately move the pan to a pre-heated 350 degree oven until it's as done as you like it. IT WILL NOT TAKE LONG AT ALL TO FINISH, (the heat stored in the pan will also still be cooking it), so be careful not to overcook, or it will be a bit dry. Voila.
2. Sear and finish as above, but replace the Montreal seasoning with salt and pepper. When salmon is done, remove it from the pan. Put your pan on a burner at high heat, and deglaze with a dry white wine. As your wine reduces, add minced garlic, shallots, and thyme (or dill, or rosemary). Finish with a squeeze of fresh lemon. Remove from the heat and add some cold butter. Serve over the salmon.
3. Salt and pepper one side of your salmon. When you put the salmon into your hot pan to sear, leave that side facing upward. As soon as you turn the salmon over, brush the seared side heavily with barbeque sauce, then move the pan to the oven to finish, as usual. It sounds weird, but it's good. I promise. :LOL
(A mixture of dark soy sauce, fresh garlic and ginger with a teeny bit of red Thai chili paste for heat works, too.)
In the summer I like to combine fresh minced garlic, plum tomatoes (seeded), balsamic vinegar, salt, pepper, and lots of fresh basil, and serve the salmon on a bed of that, with or without greens......
Hope that helps.....
alsoSarah