If you cook a lot of salmon…

I often stick it in the air fryer and roast it that way with whatever seasoning sounds good.

For pasta, I’d probably cook it more slowly in a pan or at a lower temp in the oven for a more tender result without the crust the higher heat gives it.

We eat salmon weekly and I buy a whole side of salmon at Costco or Aldi.
Cover a large sheet pan with foil and spray with oil.
Place salmon on one side. Rub olive oil all over and sprinkle with seasoning, I like Montreal Steak Seasoning.

Bake 375 for 10-15 min, we like med rare but cook to desired doneness, I start checking at 10 min.

To make a meal make rice (I use a rice cooker) before starting the oven. Toss broccoli and or brussel sprouts in oil and seasoning (same or different as salmon) and add to the other half of sheet pan. Cook with Salmon.

In the air fryer is out regular way if we just want some salmon around. Rub it with olive oil and pour a mix of salt/pep/garlic powder/onion powder/paprika all over it -- always turns out great this way.

We buy a side of wild salmon weekly from Costco, too. In the summer I will grill it on med-high heat for 6-10 minutes. In the winter, my favorite method is to put in under the broiler for 6-10 minutes.

Depending on whatever else we are eating, I often just season the salmon with salt and pepper and add seasoning after the fish is cooked brushing Dijon mustard, Balsamic vinegar glaze, sesame oil/oyster sauce, etc. over it while it rests.

I have an orange juice/garlic/fresh ginger mix leftover from our Thanksgiving carrots and plan to use that on the fish this week.

I just bake in the oven, in an open pan, with a little seasoning on it.

I almost always cook it on the stovetop or grill. I am VERY picky about it being over cooked so I don’t like to take my eyes off it for a second lol

Most of the time, I keep it super simple - salt and pepper while cooking and then a dollop of garlic-herb compound butter and a squeeze of fresh lemon on top for serving. Sometimes I’ll make a spicy aioli or something like that instead, but I really want the salmon to shine, not to be buried under other flavors. And wild-caught Pacific salmon only. Cannot handle farmed/Atlantic salmon.

Grilled is our favorite.

Usually put on a glaze and bake in my Breville oven. I like it to stay moist.

my favourite method to cook it is on a cedar plank on the bbq. Last week I did the cedar plank in the oven because we were having a snowstorm. It was still good, but not quite the same. Air fryer is also good

The white stuff does show up when salmon is overcooked, but it is usually caused by salmon being cooked too hot and/or too hot.  It is best to cook the salmon low and slow and take it out as soon as it is done.  

Put aluminum foil on a cookie sheet, spray with cooking spray.
Put two pieces of salmon, about 6 oz each on it, skin side down if there's skin on ; sprinkle some Old Bay on top.
Bake at 350 for about 18 minutes; less time if it's thinner or sockeye. 

I didn't know about why the white stuff is sometimes there, thanks! 

I'm a salmon purist ...

Salt and pepper the filet on both sides ... heat up some olive oil in a non-stick pan ... cook salmon, skin side down for about 4 minutes or until skin is crispy and pulls away from the pan easily ... turn to other side for another 3-4 minutes ... serve with fresh lemon wedges!   

I don't have an air fryer. My go to method is a George Foreman grill.

I do it in the oven at 425 and start checking it at about 15 minutes. I put it in a cold oven and set a timer and keep an eye on it. I usually do Trader Joe’s citrusy garlic seasoning and avocado oil then finish it with lemon juice as it comes out of the oven.