Many people have issues preparing salmon, and many people get turned off from eating fish because it is prepared poorly. When thinking about seasonings & additives, the goal should always be to bring out the flavor of the fish. Keep it simple, especially with high quality slabs of springer. A little salt & pepper go a long way. I also play around with small doses of brown sugar and garlic powder. Here's a few good'uns...

-Salmon, Brown sugar, light salt & pepper: bake at 400 until almost cooked then switch to lo broil for a minute to lightly carmelize the sugar.

-Grilled salmon, light salt & pepper with a hot sweet mustard/bbq sauce glaze (easy and delicious, makes great salmon burgers)

-Grilled salmon, nothing but a little salt & pepper

***regardless of recipe, focus on producing a meal that is overcooked, it doesn't matter how great your seasoning is if you present an overcooked, dry salmon fillet.