Trim off the thin, fatty edges of the salmon fillet.

If the skin has scales, run the back of a knife along the skin to remove any loose ones.

To remove the skin, make a small incision at the tail end to separate the skin from the flesh.

Using a paper towel for grip, hold the skin and slide your other hand between the skin and the flesh to peel it off completely.

Cut the large salmon fillet into individual portions or chunks depending on the recipe.

Season salmon fillets generously on both sides with salt and pepper.

Heat a stainless steel skillet over high heat and add enough neutral oil to coat the bottom.

Place the salmon in the hot pan, presentation-side down. If cooking skin-on, place skin-side down. Press gently to ensure even contact.

Cook for a few minutes until the salmon develops a golden-brown crust and releases easily from the pan, then flip.

Cook on the other side until the salmon is flaky and cooked through. Remove from the pan and set aside, tenting with foil to keep warm.

In the same skillet, reduce the heat and melt the butter. Add minced garlic and cook until fragrant.

Season the butter sauce with salt, pepper, and a dash of oregano.

Add lemon zest and a squeeze of fresh lemon juice to the sauce and stir.

Serve the salmon over mashed potatoes and asparagus, drizzle with the lemon garlic butter sauce, and garnish with fresh parsley.

Cut a skinless salmon fillet into 1-inch chunks.

In a bowl, combine neutral oil, balsamic vinegar, soy sauce, crushed red pepper, brown sugar, minced garlic, and grated ginger. Whisk to create the marinade.

Reserve about half of the marinade in a separate small bowl for later.

Add the salmon chunks to the remaining marinade and toss to coat. Let it marinate for at least 15 minutes.

Preheat your air fryer to 400°F (204°C).

Spray the air fryer basket with cooking spray and arrange the marinated salmon bites in a single layer.

Air fry for 8-10 minutes, or until the salmon is cooked through and caramelized on the outside.

Assemble a bowl with a base of whole grain rice and salad greens. Top with the salmon bites, red onion, avocado, and cilantro.

Drizzle the reserved marinade over the bowl before serving.

Preheat your oven to 450°F (232°C). Line a sheet pan with parchment paper.

Spread broccoli florets on the sheet pan. Drizzle with oil and season with pepper and garlic powder.

Arrange salmon fillets on the pan among the broccoli.

In a small bowl, whisk together Dijon mustard, balsamic vinegar, and honey to create a glaze.

Spoon or brush the glaze evenly over each salmon fillet.

Sprinkle Greek seasoning over both the salmon and the broccoli.

Bake at 450°F (232°C) for about 10-12 minutes, until the salmon is cooked through and the broccoli is tender-crisp.

Remove the sheet pan from the oven and crumble feta cheese over the salmon and broccoli.

Finish with a squeeze of fresh lemon juice before serving.