That thread has other ideas as well (I’ll repeat my own – quick version of saikyo miso, green chutney or similar punchy sauce en papillote, Viet caramel salmon)
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I see salmon chowder on lots of menus around me. I think the corn might be my addition.
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Salmon fish and chips is not as common as cod/haddock, but it’s not UNcommon. As long as you don’t overcook it to catfood consistency, you should be ok.
I like rubbing it down with soysauce, a little vegetable oil, and prepared horseradish, bake in an oven 'til done to your liking, maybe give it a blast under the broiler for the top.
Works really well w/ mashed potatoes. But what doesn’t?
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For salmon fillets I almost always poach as others have already suggested. I normally bring a pan of water to the boil, pop in the fillets and then turn the heat off and pop on a lid. I leave in for 10 mins and they always come out nicely. They’re quite thin fillets as a rule so thicker ones may require a different approach.
In summer I like to serve them with a leek, sweated off in butter, then a little vermouth or white wine added and frozen broad beans and peas.
This or over rice and kimchi , with charred spring onions, a fried egg and a few squirts hoisin and sriracha.
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Not a fan of salmon in ceviche, but cakes and chowders can be great. Almost everything else I do with it is pan cooked… whether it be a Benedict, Rockefeller, salad, pan fried chunks in bourbon sauce, or blackened.
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I am not fond of breaded salmon.
I make salmon a couple times a month.
Here are some maybe less common preps:
Plaki- style with tomatoes, onions, lemons, oregano , olive oil. https://www.dimitrasdishes.com/baked-salmon-plaki-greek-salmon-with-onions-and-tomatoes/
Veracruz
Moqueca (Bahia style stew with coconut milk)
Chupe
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oh dear . . . lots of variations…
salmon fiesta
and salmon soup
salmon wrapped scallop
also a salmon/rye savory breakfast “quiche” - holler
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I have been making this for years and it is one of my most favorite ways to eat salmon
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I’ve made sushi rolls with Sockeye Salmon, really good!!
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Ina Garten has a “breaded” salmon recipe that’s great: google “panko-roasted salmon”.
I nearly always slow roast salmon in the oven at 275. Sometimes with butter, soy and lemon, sometimes with chili crisp, sometimes with very old Moosewood recipe with fermented black beans, garlic, ginger, soy, rice vinegar, sesame oil and scallions for garnish.
If you want to take dinner in a non-Asian direction, slow roast with butter and dry white wine or vermouth.
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I’ve been doing piccata-style fish in the oven. Topped with capers, breadcrumbs, etc.
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Thumbs up for poached.
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For me . Skin side down on low … A brush of mayonnaise on top with a little salt . Cook around 9 minutes and flip for 1 minute.
I don’t know if this falls within the parameters of what the OP was looking for, but it’s my absolute favorite way to eat salmon, it’s very simple/easy and always a hit with my friends whether they be Japanese people here or Americans back home. And I’ve never accidentally overcooked it.
https://www.today.com/recipes/miso-glazed-salmon-recipe-t163144
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Wow, so many great ideas that I had to bookmark this thread (and that older full thread on “Salmon Inspirations”, thanks @Saregama for posting it), for future reference.
For last night, I did this:
Which turned out beautifully. Nice and easy preparation, yet a very pretty presentation and tasted great.
The good news is that with 3 of us and me over-buying at 3 pounds, I’ve got over a pound+ of trim left. So for today I’m going to make one of the suggested chowder recipes and stick it in the fridge for tomorrow’s dinner (we’ve got an engagement tonight but I prefer salmon get cooked within a day of buying, so I want to get it done).
Thanks again for everyone’s contributions.
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Take this with a grain of salt as I don’t like salmon qua salmon. But I love it hot smoked. Especially if you apply a brown sugar or maple glaze first. You don’t need a smoker either. As long as you have a grill that closes and will take coals and wood, you can set it up indirect.
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Interesting.
I’m just the opposite.
Can’t handle smoked, hot or cold, even though there’s an abundance here, but I love fresh salmon.
And salmon and chips are tremendous, as is chowder 
I’ve done both hot and “cold” smoked. In quotes because I’m not positive it qualifies, but I took an old garment box and hung some dowels for racks and cut a door in the bottom to take a smoldering pan of pear/apple sawdust. I’m pretty sure I got the idea from Alton Brown. Internal temp runs about 140 °F.
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It takes all kinds doesn’t it! I’ve actually had salmon and chips before- our local now closed down fish and chips place had it. And it was very tasty. But other salmon besides smoked - pass 
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Sous-vide to just 116F for 45 minutes, season with an ancho chili rub, quick saute in a skillet to raise the temperature a little (116F is a little disconcerting because it doesn’t feel warm in the mouth).
Quick saute of filet trim bits, served with ramen and veggies in broth.
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