We pulled in 20 more Reds on Saturday, so we have our year's supply taken care of. I'll likely fish a few more times to help others get their fish.
I bet the huckleberry glaze/sauce works well with salmon.
I like to keep it simple when I cook fillets. I oil and season (with salt & pepper) the fillets. If I do them on the grill I have things as hot as can be and take care not to overcook the fish. In the kitchen, I throw the pancake griddle in a 450 degree oven until it is smoking hot, then turn on the broiler and throw the fish on the griddle. Depending on the thickness of the fillets, 3 to 5 minutes does the trick. Susan gets fancier with things when she cooks, but I like to keep it simple. I've to think that good salmon is like good beef, it should be allowed to speak for itself.
When we grind salmon for patties we add onions, celery, garlic, and whatever herbs strike our fancy (an egg or powdered milk and a little oatmeal for binder helps). Grinding works best if the chunks of salmon are almost frozen. We grind it all up, make patties, freeze them and then bag them up. They make for quick and easy meals.
The salmon brats are interesting - it doesn't matter that I know they are fish, when I take the first bite of the my mind is telling me "sausage" coming in, and my mouth says "fish". So the first bite it always a surprise. This year I am going to smoke some of the brats and see how that works.