Take the Salmon and soak it in Yoshidas Gourmet Sauce for a few hours and BBQ. Very simple and very good. I learned this from a guy who cooks for large groups on occasion and doesn't ever have time for anything fancy. He prefers the Copper River Salmon in May. I go nuts when used on fresh Sockeye!
My wife has a recipe that coats the fillets with crushed pecans and mustard and whatever. It comes out sweet, spicey and nutty. Just tested it on a legendary fish hater last month, the gal ate the whole fillet.