I use the same spices, but just toss it right on the grill. No foil.

More Ideas:

+You can cut into long triangles, then marinate in a Teriyaki based marinade, then skewer and sear in a very hot skillet= Teriyaki Skewers
+Take it to a local Whole Foods or other market that has a smoker and have them hot smoke it...unless you have a stove top smoker, you can do it yourself
+Shown below is something we do where I work, but I can't remember the recipe and how it's prepared right now, but it's a whole side of Salmon that's been lacquered with a sweet(ish) glaze just before being finished, then cooled down. It's served at room temp with fried leeks.

Slice into individual portions. Season with salt and pepper. Place in foil or parchment paper lightly oiled and lined with lemon(to make a "tent"). Add some finely julienned vegetables (carrots, fennel, peppers, whatever you like), drizzle with a little olive oil, chili flakes if you prefer, a splash of wine and a small knob of butter. Create "tent" and bake in the oven for about 10 minutes.

I serve this with some quinoa, grilled asparagus and a mango salsa.

Alternately, you can buy some miso, combine with grated garlic and ginger, a little soy sauce, some sugar, mirin (Japanese cooking wine), and some sake, and rub onto the fish and let marinate overnight. Then bake in the oven and you then get a Nobu-style miso salmon (instead of cod).

if it is fresh and you like sashimi, cut into about 1 inch thick fillets, sprinkle some sugar and salt on side, then sear that side (cook only on one side) on a hot pan till it is caramelized and crispy. u can get fancy with presentation on a salad, lentils, pasta, orzo salad, fried spinach (yes fried spincah, heat about 1-2 inch of olive oil, or other oil if u dont like olive oil in a deep pan and quickly fry the spincah in it just till it is wilted and turns dark green)

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My mother likes to prepare salmon fillets two ways: either drizzled with store-bought teriyaki sauce or smeared with store-bought dijonnaise dressing. In either case, they're baked at 350 until done (maybe 12-15 minutes). Not glamorous, but quick, easy and good.

Also, as a practicing Catholic for 36 years and counting, I've never heard of any strictures against meat on Christmas Eve. The whole no-meat-on-Friday thing disappeared in the 1960's. Today, the only meatless days are Ash Wednesday and the Fridays during Lent.

Might be a regional thing, but I am 100% certain that in Eastern Europe, where my parents hail from, meat is a no-no on Christmas Eve.

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.

For salmon filets I'll bet you could do a hot-smoke yourself, though it might not be worth the trouble. I have a recipe for tea-smoked chicken which involves placing aromatics (spices, orange peel, brown sugar, tea leaves) on foil in the bottom of a heavy old pot, and placing the meat (the whole chicken is already cooked) on a steamer rack. Seal the top of the pan with foil and cook for 45 minutes. If I try this I'll report back.

A nice way to cook salmon is sauteed with a coating of coarsely ground nuts -- pecans or pistachios work nicely.

It depends on what you call Salmon. For something like Sockeye, I'd recommend throwing it on some parchment paper and put it in the oven on 350 for 15 minutes. Should you want a sauce, make something very light. The flavors are delicate.

Fry it and flip it over? I could have taught you that. It doesn't take a 5* chef to tell you that.