1/4 cup (1/2 stick) unsalted butter
2 T fresh parsley, minced
2 large garlic cloves, minced
2 tsp fresh lemon juice

1 16-oz salmon filet with skin
4 thin onion slices
4 thin tomato slices
4 thin lemon slices

Melt butter in heavy small saucepan over low heat. Add parsley, garlic, and lemon juice and simmer 2 minutes.
Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato, and lemon slices over. Drizzle remaining butter mixture over.
Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.

Salmon Cakes
4 4-oz salmon filet
1 slice high-quality white sandwich bread, chopped fine
2 T mayonnaise
1/4  cup grated onion, finely chopped
2 T fresh parsley, chopped
3/4 tsp salt
1-1/2 T lemon juice
1/2 cup flour
1 large egg, lightly beaten
1/4 cup vegetable oil
1-1/2 tsp water
3/4 cup panko

Creamy Lemon Herb Dipping Sauce
1/2 cup mayonnaise, preferably homemade
2-1/2 T lemon juice
1 T fresh parsley, minced
1 T fresh thyme leaves, minced fine
1 large scallion, white and green part, minced
1/2 tsp salt
Ground black pepper

Salmon Cakes: Locate and remove any pin bones from salmon flesh. Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2-1/2 inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
Meanwhile, spread flour in a pie plate or shallow baking dish. Beat eggs with 1-1/2 teaspoons vegetable oil and 1-1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces.
Serving ideas: Serve with lemon slices or lemon herb mayonnaise or chipotle mayo

Lemon Herb Mayo: Mix all ingredients in small bowl; season with ground black pepper. Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
Yield: 1/2 cup

Servings: 4

3 T soy sauce
3 T lemon juice
2 tsp brown sugar
1 T fresh minced ginger or 1 tsp ground
1 clove garlic, minced
1/2 T Worcestershire sauce
3 lb salmon or halibut

Mix all marinade ingredients. Place fish in large pan and cover with marinade. Turn to coat. Cover and refrigerate, for 1 hour. Grill, turning once, until cooked through, about 4-5 minutes per side.

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3-1/2 T fresh lemon juice
3 T finely chopped chives or green onions
1-1/2 T country Dijon mustard
1-1/2 tsp grated lemon peel
3/4 tsp salt
1/4 tsp ground pepper
6 6-oz filets
1 bunch fresh chives

Mix butter, 1-1/2 T lemon juice, chopped chives, mustard, lemon peel, salt, and pepper in a small bowl until well blended.
Position rack in center of oven and preheat to 450 degrees. Line rimless baking sheet with foil.
Rub 1 T mustard-chive butter over foil. Place filets skin side down on foil. Spoon 1 tsp lemon juice over each filet. Season with salt and pepper. Top each filet with 1 T mustard-chive butter. Bake until fish is just cooked through, about 10 minutes. Using slotted spatula, transfer fish to plates. Garnish with chives and serve.

4 garlic cloves
3 anchovy fillets
2 T drained capers
1 T fresh lemon juice
1 T cognac
1 T fresh parsley, chopped
1/2 tsp ground black pepper
1/2 cup (1 stick) butter, room temp
6 oz salmon fillet

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften lightly before using).

Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to places. Cut caper-anchovy butter into 1/2-inch thick slices. Top each salmon fillet with 2 slices butter. Serve salmon fillets hot.

1/4 cup (1/2 stick) unsalted butter
2 T fresh parsley, minced
2 large garlic cloves, minced
2 tsp fresh lemon juice
1 16 oz salmon fillet with skin
4 thin onion slices
4 thin tomato slices
4 thin lemon slices

Melt butter in heavy small saucepan over low heat. Add parsley, garlic, and lemon juice and simmer 2 minutes.

Preheat broiler. Place salmon in large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of butter mixture. Arrange onion, tomato, and lemon slices over. Drizzle remaining butter mixture over. Fold foil over salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inches from heat source until salmon is just cooked through, about 10 minutes.

1-1/2 tsp salt
3 T vinegar (per quart of water)
1 lb salmon (or more if wanted)

Lemon Butter Sauce
Grated rind of one lemon
2 T fresh lemon juice
1/4 cup fish stock or clam juice
Salt and white pepper
5 oz unsalted butter, cut into pieces
Minced fresh herbs

Fill pan with 3 inches of water. Add salt and vinegar. Bring to a boil. Slide in fish, heat to just below a simmer (almost bubbly). Cook 8 minutes per 1 inch of thickness or slightly springy. Remove from heat-- fish may remain in liquid for up to 15 minutes of heat.
Decorate with parsley and lemon wedges. Serve with hollandaise or Lemon Butter Sauce.

Lemon Butter Sauce
Boil first 5 ingredients until reduced to a syrup. Whisk in butter, 1 piece at a time, until entirely incorporated. Whisk in herbs and serve immediately (does not reheat well).

For Salmon
Combine first 5 ingredients in deep skillet. Simmer 10 min to blend flavors. Add salmon, cover and simmer until just cooked through, about 9 minutes, per inch of thickness. Transfer salmon to plate, using 2 spatulas as aid. Reserve liquid.

For Mayonnaise
Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 min. Combine mayonnaise, lemon juice, lemon peel, chives, and parsley in medium bowl. Mix in 1 T poaching liquid. Season to taste with pepper.