Grill fish. Fish is so bomb on a grill. Take some salmon, smoke that shit up, add some onions and peppers and through on some cajun spices, gattdamn you are in business. Can't go wrong with grilled fish.
I don't know about your salmon, but I do know about mediterranean mackerels O.O Open them up, clean them inside, stuff them with some garlic, olive oil and fresh herbs (some rosemary or parsley is good), throw them on a grill, flip them, brush some olive oil+garlic mix on them, flip again, more olive oil+garlic, keep repeating until tender. I am getting hungry, I just had breakfast...
Spoken like a denizen of the Rocky Mountains. Word to the wise - your salmon is shit. I should know; I grew up with it. You are adding onions and peppers and cajun spices to a perfectly noble fish because by the time it gets to you it's half-spoiled and since it's half-spoiled by the time it gets to you they're selling you farm-raised chum salmon because you can't tell the difference. Eat trout. Rocky mountain trout is generally caught within a day or two of when you eat it. It's in much better shape. Tuna travels better than salmon, as does Mahi Mahi. Sole is pretty rough, shellfish is pretty rough. But trout? Crawdads? Them's good eatin' in Colorado.
As someone that used to live in Michigan and sell food to restaurants, I can attest that most of your fish has been frozen twice and was caught in warmer waters. Ideally, what you want is a fish that's never been frozen and comes from cold waters. The colder the water, the higher the fat content. Just like in beef, with your fish you want good marbling. Flavor distribution. Mmmm... Go with the trout. I second that advice. Unless you buy some fresh, never frozen Salmon. If you do, it was likely swimming less than 72 hours prior and is in the $30-40 a pound range. Kind of pricey for Salmon. But we can't all live on the coast and we can't all afford fish that been drop shipped from Alaska/Hawaii. Sometimes decent Salmon is better than no salmon at all, right?
You've probably seen it sold as "Ahi." It's still tuna. Trust me, son. You think you're eating salmon. I thought I didn't like fish until I moved to a coast. I discovered how wrong I was. Then I ended up working on top of the Fisherman's Terminal in Seattle for 5 years and ended up on the super-secret-squirrel we-don't-tell-anybody-about-it call list for when the Yukon river king came in how many pounds do you want. For the longest time, America drank "coffee" while Seattle was drinking French roast Equadorian free-trade lattes. Now y'all are stuck with caring way too much about coffee. The stupid thing is, in Seattle salmon is sold by species and river. And it makes a difference. Yet you're still eating "salmon." If you're lucky, it's wild-caught. Which means it's chum, or "Keta." It's still the fish that the real fishermen use to catch the fish they want to eat.