An easy way to prepare salmon fillets (make sure that any bones left after filleting are removed without ripping the meat) is to liberally rub the meat (if skin is left on, make sure it is scaled and rubbed with a cooking oil to prevent sticking before rubbing the meat) first in olive oil and then in sake, sprinkle a touch of lemon juice over the top, cover to taste with Kosher salt, and carefully place very thin pats of butter over the salt.  Preheat the oven to 375º, put the salmon on a raised rack over a drip pan and bake for about an hour at 325º or until cooked inside (pink with no red being careful not to over cook).  Stuffing the salmon for added taste is not that hard either.  Mix coarsely chopped cooked shrimp meat, shredded crab or imitation crab meat, and shredded mozzarella cheese into a clumpy paste, butterfly the fillet before rubbing, rub on the olive oil and sake, then insert the paste into the butterfly fold (do not worry if the flap does not fully cover the paste) followed by adding the lemon juice, salt, and butter.  Bake as unstuffed.  For those who like sauces on the salmon, a nice creamed oyster sauce (white sauce with drained, cleaned, and chopped oysters, lemon juice (a cap), paprika (quarter of a teaspoon), and a dash of cayenne pepper (eighth of a teaspoon unless you like it spice to add some bite) goes well on top when served.