A couple of salmon variations:

The first is basically an herb-crusted approach. Take a nice skinless fillet of salmon (we prefer the North Atlantic variety, but pick whatever you like best) and glaze it with a thin layer of extra virgin olive oil (save that lowlife-no-count-two-timin'-floozy olive oil for lubricating your hedge clippers...), then liberally coat both sides with:

Granulated garlic, thyme, basil, marjoram, lemon-pepper seasoning, salt to taste and as much cayenne as you and your dinner guests are comfortable with. The crust is finished when you can't see any lovely orange-pink flesh peeping through.

Sear over HOT grill and serve rare to medium rare, garnished with parsley or cilantro. Don't expect leftovers! (This also works admirably with firm white fish fillets such as grouper and red snapper, but salmon wins, fins down.)

The second is a dark and lovely marinade:

Place a skinless salmon fillet in a glass or porcelain baking dish. Pour some blackstrap molasses (a couple of 'glugs' per side, say) over each side of the fillet and spread it across the fish. Add the following to taste: Soy sauce/tamari/shoyu, lots of chopped garlic, even more fresh grated ginger, several dollops of prepared mustard (especially spicy brown, whole grain or both), fresh-sqeezed lime juice, a liberal dash of Tabasco sauce, canola oil and just enough toasted sesame oil to bring through that smoky flavor. (For the adventurous, finish by adding enough stout or black lager to cover the fish.)

Cover and marinate in the fridge for a couple of hours, then grill over HOT flame as above. And that's your basic Blackstrap Oriental Voodoo Salmon!