I gotta say...the two most important things: bleeding and and throwing it on the ice. Just as important...skinning the fillet. For some reason, Salmon tastes fishier with the skin on.
My favorite recipe is:

2 cloves of fresh garlic smeared onto to fish
3 or 4 cut butter pats onto fish
salt and pepper to taste
Healthly sprinkle of Johhny's
Wrap in foil and throw it onto the BBQ...

Quick, simple and tasty...give it a go

Downriggin'
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"If you are not scratchin bottom, you ain't fishing deep enough!" -DR

Puget Sound Anglers, Gig Harbor Chapter