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It's a preference and depending on quality, you don't want to undercook it. I like just the center cool, but everything else cooked through. Salmon has such a different flavor raw vs cooked. I love it both ways, but I keep the raw stuff for the sushi pros.
>Also, how do you like to season it?As for flavorings, roast or grill with a glaze of balsamic vinegar and maple syrup. You can do 1:1 or a little more maple. Throw it in the microwave for like 15-30 sec to thin it out and make it eaiser to stir and combine. Adjust it to your taste if you like it sweeter or more acidic. I season the flesh with just salt and pepper. I season the skin with salt, pepper and mustard powder and sear it before baking or grilling.
You can also do it wrapped, Italian style. Chop tomatoes and onions and toss with olive oil, lemon juice, salt, pepper and thyme. Season a salmon filet, put it on a piece of foil. Top the salmon with the tomato mixture and seal it in the foil tightly. Bake @ 400F for about 25 min.
There's also garlic-dijon where you make a marinade out of spicy french mustard, chopped garlic, dill, salt, olive oil and lemon juice. Top with capers after you cook it.
Last is sauce vierge. I generally like this for white fish, but it'll work with salmon, too. Do a rough chop of some tomatoes and 2 garlic cloves. gather some herbs you like - basil, parsley, tarragon, thyme, parsley, cilantro, whatever you like, 1 cup of olive oil, lemon juice, salt, pepper and ground coriander. You can either poach everything in the oil for 30 min or just let it all sit together on the counter for a few hours. Top cooked salmon with this sauce.