With fish such as salmon, halibut, etc. don't get carried away with using a lot herbs, spices or junk, otherwise you might as well be cooking tilapia, which has no flavor anyway, and is easier on the budget.
Keep it simple:
Pan frying WITH the skin, salt and pepper;
Broiling (salt, pepper and lemon, or a tomato salsa);
Oven baking, as you have mentioned, with some lemon or lime wedges, brussel sprouts, cauliflower and broccoli;
Broil with a very mild and thin soy-honey glaze.
Simple diversity without anything overwhelming or detracting from the flavor of the salmon.