I've never even heard of cooking smoked salmon, per se. I've used it in cooked dishes, like in choucroute or in phyllo, but never on it's own.
Salmon is best raw, period.
If you have to cook it, do so as little as possible, and I like that skin crispy.
I also like this , although I've not tested any part of this dish other than the salmon preparation itself, always had it with other things. It's a Ripert recipe.