Make a dry rub with kosher salt (or sea salt, Himalayan salt, anything that doesn’t have that nasty iodine shit in it), brown sugar, smoked paprika, sweet paprika, black pepper, white pepper, cayenne pepper, mustard powder, garlic powder and onion powder. Apply to salmon and allow to “dry brine” for 2-4 hours. Heat grill to medium high and oil fillets. Grill skin side up for 3 minutes and flip to finish cooking to desired temp (medium rare to medium is best). If you prefer crispy skin just cook the whole time skin side down. I prefer to cook outside, I don’t like the way salmon makes my house smell. If you don’t have a grill, you can use a grill pan and do the same thing on the stove, just get it good and hot, sear the flesh side, flip it and finish it in a 450F oven until cooked how you like it. It’s just one thing I do with salmon, if you want other ideas lmk.