(Note: This was split from a thread on Not About Food at: http://chowhound.chow.com/topics/477580 -- The Chowhound Team)
After commercial fishing Spring salmon for decades and being able to prepare it anyway I wish for that long I've decided, for me, the very best way is to SLOW poach it, skin on in one serving size portions, in coconut oil. The oil does not enter the flesh. The slow heat (220F) keeps the protein strands nice and loose meaning an amazingly delicate texture and the 'salmon' flavor' isn't obliterated by using butter/herbs. These are added very sparingly along with the slightest suggestion of fresh lemon juice when plating. I use this method when cooking any seafood.
It's very easy to see when the fish is perfectly cooked. Just very gently lift out a piece and watch if it wants to just barely come apart. Because of the low heat there's very little 'carry-over' so it can be gently removed and drained and served right away. If the fish is gently put into the 200F oil it takes a lot shorter time then one may at first think so I keep an eye on ti and have everything already ready on the plates.
For me a light salad is best.