Just throw some shizz on it and cook it til its done. I'll do a top rack bake to achieve the glaze. That's only if I don't feel like going out to grill. This time of year, grilling season has started. With cooking fish, just like with catching them, you need an arsenal. If I stuck with one recipe my life would be hell. I got a bag of tricks, and I will list them.

Primary ingredients:
Salt
Lemon
Pepper/seasoning salt

Seasoning aresenal:
Dill
Rosemary
lemon pepper
brown sugar
garlic powder
onion powder
Anything that says grilling seasoning, or grilling salt, or salmon rub
Kirkland makes a pretty good no salt seasoning
red peppers (I only combine with sweetness)

Other junk:
butter
soy sauce
fruits, apples or pinapple (go crazy!) -occasional, use with Bsugar

Methods:
Hot smoke on charcle barby with alder chips
gas grill
top rack bake at 400
Alder wood campfire (best)

skin on, set it in foil. I like to put my meat in a bath. I like juices and fats. I like it to coat my lips. I never trim my meat. Belly meat is the best tasting, and most fortified in omega 3's.

Now if I did all these things at once It would be nuts. I just combine different stuff and throw shitt around for variety. Lighter seasoning on quality fish. My favorite summer run recipe is just grilling salt, a square of butter, and a few drops of lemon juice. Springer is thick so I'll go a little heavier on the goods, but avoid dominant flavors. My cousin is a head chef and he made a sweet and spicy salmon for me once using a jam. It was killer, I don't recal the recipe.