h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I catch salmon out of Lake Superior on a somewhat regular basis and have eaten it many ways. Here's the best and simplest way I've had it:
Take your Salmon steak or fillet and put it on a piece of really long tin foil. Pour about 2 shots of Canadian Mist wiskey on the salmon and wrap it up so there is at least 3 layers of foil around the fish. Grill about 7 min each side. The whiskey turns into a sweet glaze and NOBODY will guess that its whiskey.

Here's another dandy salmon recipe. As with the whisky touch, salmon does very well with a sweet glaze so here's a chinese version.

To feed 4...
Glaze:
2 spring onions (very finely chopped)
1 inch fresh root ginger (peeled and chopped into the smallest bits
that your fingers can manage ... Do Not Grate!)
2 colves garlic
Large glug of light soy sauce
Crushed Dried Chillis (to taste but I'd recomment about 1/2 tsp)
Small glug thai fish sauce
4 desert spoons red current jelly.
2 desert spoons sugar.

Sweat the ginger, garlic and sprng onions over a modorate heat for 3 minutes. Then chuck everything else in and cook for about 5 minutes.
Allow to cool.

The Salmon...
Put 4 middle salmon fillets onto skewers (going up through the skin, through the flesh and back down through the skin.
Dip the salmon in the glaze and put on a hot BBQ skin side down.

If they're chunky middle fillets you'll want about 3min on the skin side and about 2 on the flesh. Remember, a little translucnt in the middle means they are perfectly cooked.

Dish it up with a little more of the glaze and watch several happy smily faces.

N.B. This glaze keeps for weeks in a jam jar in the fridge and is superb with wantons and the like.