Preheat the oven to 200°C/400°F/Gas Mark 6. Use a little butter or olive oil, season and place the fillets on a greased baking tray and into the oven for 7-8 minutes.
Pre-heat the grill to the highest setting. Line the grill pan with foil, use small pats of butter or drizzle with olive oil, season and grill for 2-3 minutes per side.
Add a little oil to a very hot non-stick frying pan. Add salmon and turn the heat down to medium. Fry thin cuts for 2-3 minutes on each side to get a caramelised finish. Thicker cuts need 5-7 minutes on one side and 2 minutes on the other.
Fill a frying pan with enough water, to cover the fillets. Once the water is simmering, add the fish and poach for about 5 minutes. Flavoured stock, herbs, vegetables or lemon juice adds extra taste.
Place the salmon, lightly-oiled, into the steamer basket, put on the lid and steam for 5-8 minutes, making sure the steamer doesn’t boil dry. Herbs such as thyme or tarragon can be added to the water.
Oil your grill well or wrap your fish in aluminium foil, banana leaves or similar. Cooking should take no more than 3 minutes per side. Try to make sure that no flame touches the fish directly.