Wild Sockeye Salmon!
I recently had (two separate occasions) Copper River King and Copper River sockeye. The king I grilled over charcoal on a cedar plank, the sockeye I broiled in my convection oven. Both I rubbed with a little olive oil. I served them on a bed of herb salad, which I dressed with a blood orange vinaigrette, along with fresh blueberries, blackberries, and nectarines.
Pan seared and baked salmon with a mango salsa
Mango salsa recipes ar all over the web, so Google and look for one with:
Or, at a restaurant the other day, it was used in place of the Canadian bacon on an eggs benedict. Something to consider if leftovers.
I don't know your personal tastes or cooking skills. There are many many cooking websites when you Google. Just look for a simple prep with the flavors in a sauce or salsa or chutney, etc. That way, you can put as much or as little extra flavor on the fish as you like >> as opposed to a marinade that infuses the entire flesh.
If pan sear and bake, I suggest you use peanut oil. Consider flavors of oils when you cook.
I usually just broil it--briefly--and put a yoghurt-dill sauce on it.
1 cup non-fat plain yoghurt
2-3 tbs chopped fresh dill
juice from ~1/3-1/4 of a lemon
salt and pepper to taste--but definitely put some salt in to release/mingle flavors
Mix this up and pour over. It's very easy, and just light and acidic enough that it cuts the oiliness of the salmon without overwhelming the flavor.