My husband despises canned salmon, but loves the "real thing". We grill it, pan sear, or poach...all are good. For grilling or pan searing, he rubs a little olive oil into it, seasons with salt and pepper, and it's good to go. He puts the skin side down, then flips it and lets the top cook just a minute.
I serve it with a very tasty sauce made with about a cup of Miracle Whip (you could use sour cream), a tbl of Worchestershire Sauce, a tbl of lemon juice, tsp of dill weed, and horseradish to taste.
Here's my recipe for poached salmon (or other fish).
1-1/2 cups fish stock or clam juice
1-1/2 cups dry white wine (I used Chardonay)
6 sprigs of fresh rosemary
thinly sliced lemons
fresh ground pepper
Bring liquids to a boil in large skillet, add rosemary, and simmer for 5 minutes. Lay in the Salmon, skin side down, arrange sliced lemons on top of the fish, grind pepper to taste over the top, cover with lid and simmer about 10 minutes. Remove and plate salmon and spoon a bit of the broth over the top. Garnish with rosemary sprigs.
Mushroom Ragout
2 pints fresh button mushrooms, sliced
1-2 cloves garlic, minced
2 tbl olive oil
2 tbl butter
4 tbl flour
3/4 cup fish stock
3/4 cup white wine
3/4 cup milk
2 oz reduced fat cream cheese
salt, pepper
Saute mushrooms and garlic in olive oil until mushrooms are lightly browned and all liquid is absorbed. Add the butter to pan, melt, and stir in flour. Stir in liquids and bring to a boil. Stir and simmer until thickened. Add cream cheese and stir till melted. Season with salt and pepper to taste.