We were fortunate to have a trained chef as part of our fishing group/family. It is unbelievable how much better salmon is when cooked just a few hours after it is caught. The first picture shows salmon that was grilled with charcoal on Cedar wood with just salt, pepper, and lemon. The second picture showcases salmon that was pan-fried with salt, pepper, and dill while continuously basting with butter. Unbelievable flavors!