Need idea for salmon steaks

I have a couple of nice salmon steaks that hubby brought home that I wanted to cook for dinner. Cooking seafood is not my forte (other than fried catfish), so I was wondering if y'all could give me some ideas for cooking them.

Also what are good sides? I am so weary of baked potatoes; husband thinks any meal is okay as long as it consists of one meat and a baked potato.

I'm into simplicity... I usually season the salmon with salt and pepper, drizzle with olive oil, add fresh dill, minced garlic and a slice of lemon. Wrap it all in foil and back for about 20-25 minutes. Wrapping it in foil keeps it moist and makes clean up easy too

I usually serve with rice or steamed veggies and fresh baguette. Nice balanced dinner!

If they're reasonably thick, take the skin off, fold one flap under the other so the steak is the shape of a hockey puck, wrap with a strip of bacon (or prosciutto), secure with a toothpick and grill or pan fry. If you want to indulge, serve with beurre blanc or hollandaise sauce.

If you want to stay in the spud category, mashed with chives or scallions goes well. So does fried or grilled polenta. Add something green on the plate (asparagus? broccoli?) and presto.

Drink a big white wine or maybe a pinot noir.

I would broil or grill them. You can leave them as-is OR remove the skin, separate the two "lobes" of fish away from the bone, pull out the pin bones then flip one lobe around the other and toothpick and you have a boneless medallion. Season with salt, pepper, olive oil and lemon. Place on a bed of sauteed creamed leeks and serve with vegetable risotto or wild rice. I agree with rjb, beurre blanc or hollandaise is perfect on salmon!

I get rid of the flaps. That's where all the poisons go.

Thank you. I knew y'all would know. Cooking seafood is not my forte (well, except for fried catfish). Healthy sounds good tonight.

I make a grill container out of heavy foil, then plop in a salted and peppered piece of fish, add some sliced onion, bell pepper and lemon, then liberally drizzle Russian dressing over all, close it up and stick it on the grill.

On a charcoal grill.
Make sure to use a wire brush and completly clean the grill face ... and then also apply oil to the grill, and some oil on the salmon, before setting it on the hot grill to cook.

I often soak a cedar shingle (or lengh of cedar siding - untreated wood, of course) in water for an hour or two and apply olive oil and s&p to the salmon, lay it on the wood and smoke it in the smoker for a few hours at 220 degrees (until flaky). Outstanding flavor and no need to worry about over cooking.

Cedar - Alder - Willow - all great for adding flavor to salmon