Good Morning Harry,
I had posted an Ullapool Highland salmon in sparkling white wine & cream sauce recipe which had been given to me by the Altnharrie Inn back in the early 1990s. Perhaps, this may interest you & yours. ( in the Fish section )
A couple of other ideas:
Normally, I am purist when it comes to fresh wild whole caught salmon, however, we are Urban Urban ( centre Madrid Capital ) and do not have BBQ or Smokers or any of this and never have ... I am from the Skyscrapers and cement ... however, on the ocean.
So, oven bake in white wine, a drizzle of lemon and sea salt or Maldon and freshly grinded black, rose, green pepper and Evoo rubbed with herbs of choice ... basil, parsley, oregano, fennel seed or perhaps dill are good choices and minced garlic.
Another, Teriyaki salmon ... though I do not touch Soy, I make it for the Vet, as he has a penchant for the dish. I do Sashimi with wasabe, never soy or its by products.
It is prepared as follows:
grated fresh ginger to taste
teriyaki sauce
fresh squeezed orange juice 1 glass
orange zest
4 green scallions minced
*** MARINATE the salmon for 2 to 3 hrs. and then, oven bake or grill in Evoo. Make extra marinade for sauce dipping.
I had posted awhile back on the Pasta Section: salmone strozzapretti, which is a nice pasta dish which I normally make with firm white fish, sea bass or cod fish, however, I had tried it with salmon and it was lovely. The thing is, I only like my salmon with a rare interior like my steak.
Have nice wkend.
M.Cintrano.