I dislike salmon unless its very moist/tender. That means either "raw" or the way I cook it.

I buy mine with the skin on, brush in olive oil, cook on a grill pan (or grill) at medium-high heat, skin side down, until color starts to change from pink. Then flip over for 30-60 seconds onto other side just to do sear the meat. If juices start running off, pull off heat.

Don't worry if still pink... pull off heat, let sit. It will keep "cooking" for a few more minutes.

This is the technique I was taught by a 5* chef. Prior to this I never liked cooked salmon. Now I make it at home all the time.

Serve with creme fraiche spiked with a bit of dill. Or an infused oil (lime olive oil is my current favorite.)

Yum.