Rely on the Canadian School (or Method) of Fish Cooking! Ten minutes per inch of thickness, max... salmon is usually better at eight minutes when direct cooking.
http://orcabayseafoods.com/cooking-tips/the-10-minute-rule-for-cooking-fish/Several responders obviously like their fish overdone.
The Double Musky Coconut Salmon is the only salmon I will ever order in a restaurant. It is incredible and the sauce makes it!
Rather than typing it out, here is a link to the recipe. This is one of my very few fried fish standards and it is a good one.
http://cookingandkitchenstories.blogspot.com/2008/10/coconut-salmon-w-sweet-sour-sauce.html-------------------------------------------------------
Fish tacos with salmon and/or cod are very good... I have posted my method here a number of times and more than several folks have gone nuts over them... just did a search and found it...
Cut the fish into 1" cubes and put it in a bowl.
To it, add some pressed garlic, about half a dozen cloves.
Add a splash of oil (I use canola) (maybe a couple of tablespoons?)
and a splash of Yoshida's teriaki sauce. (again, maybe a couple of tablespoons?)
Sprinkle in a generous amount of chili powder and some ground cumin. (a couple of tablespoons of the cp, and a couple of teaspoons of the cumin)
Stir it all up and let it sit for up to 30 minutes.
Pour it in a hot skillit and stir fry it until almost done.
In another skillit, heat some oil, enough to cover the bottom of the pan.
Put in a corn tortilla, flip it and then add some of the fish mixture. It doesn't take much, just a couple of small spoonfuls.
Turn the tortilla in half and fry on each side a minute or two.
Take it out and set it on a plate covered with a paper towel.
Keep doing that until the fish is gone.
Garnish with the usual stuff, grated cheese, jalepenos, lettuce, sour cream, etc.
Sorry I can't supply exact measurements of everything. I just sprinkle it in, and you'll figure it out.
----------------------------------------------
Blackening works for either, but cod is more delicate and prone to falling apart.
--------------------------------------------
Just dusting the cod fillets with flour before frying in butter is very good... do not overcook!
--------------------------------------------
Halibut Olympia is improved by substituting cod...