10 flu-fighting foods: Wild-caught salmon
I find it ironic that the image for wild caught salmon is farm raised. One can tell the difference by the fat lines. White lines=farm raised, pink lines=wild caught. Also If you ever see Atlantic salmon on a menu, it is always farm raised. Trust me, I'm a chef.
As far as cooking goes; salt and pepper is all you need. Just don't overcook it, when it's firmish, that's all you need.
I am by no means a great cook, but I do love salmon. All I do is broil it (could do grill or bake too). Just top with a bit of olive oil or melted butter and lemon juice. I love salmon with a bit of dill so once it is done -only takes a few minutes I add dill to melted butter and use it as a dip.