A few weeks ago wild salmon went on sale at our local grocery store. We got about 8 fillets, some we used for the cold smoked salmon recipe, while some I froze and the rest we cooked all week. Over that period of time, I found the perfect way to make salmon, keeping it very moist and flavorful. If you wish to omit garlic salt, you can always replace it with sea salt, and a bit of lemon juice does magic as well.
If you want a healthy dish, this is the way to go. It will literally take you under 20 minutes to prepare and the turnout is phenomenal. We also like to use leftovers in work salads with simple ranch dressing.