I love salmon!
Here's my tips for cooking it:
If it's frozen, thaw it by putting the salmon (if it is vacuum wrapped in plastic, leave it, otherwise put it in a zip-top bag) in a bowl or pan (a 13x9 pan works well for a side of salmon) and cover it with warm- not hot- water. Change the water if it gets cool. This should thaw the salmon quickly.
I usually saute or grill my salmon. Cut it into individual portions, then toss it with olive oil, black pepper, salt, and dill. I sometimes use lemon pepper or garlic salt instead of the regular salt and pepper.
Heat a skillet or grill pan- you want the fish to sizzle when you put it in. Place the fish in the pan, skin side down. Cook until the fish is light pink about 1/3 of the way up the side. Flip, and cook again until 1/4-1/3 of the way up is light pink.
I like my salmon cooked medium-rare, so I cook it until the center is just warmed, not cooked (light pink). It will continue to cook after you take it out of the pan.
Immediately squirt with a little bit of fresh lemon juice.
For an Asian twist on this, replace the olive oil rub with mixture of sesame oil, soy sauce, ginger (powdered or fresh grated), and garlic (garlic powder is okay). Toss the salmon with this, then add a small amount of vegetable oil. The veg oil prevents sticking and helps the skin get crispy, and adding last allows the other ingredients to adhere better. Cook the same as above.