@zure To answer more seriously I have two ways of cooking salmon depending on its source.

1) if its frozen, not wild, or doesnt have the skin, then i tend to just throw it in with fried rice and make a lemon-nut sauce for it

2) if its fresh, wild caught, skin on, then the only way is to just sautee it with just enough oil so it doesnt stick, give it a nice crispy outside and barely cooked inside, and top it with very little other than some lemon and cracked pepper. You can do a sauce , in which case I'd do a lemon sauce of some sort or another, but its really not needed IMO.