Cooked sockeye salmon can be stored chilled for up to a week. 

For the Lemon Vinaigrette

1. Combine all of the ingredients but the chopped herbs in a small bowl and whisk together. Taste the dressing to see if you'd like to adjust the amounts of salt, lemon juice, or oil to your liking. 
2. Stir in the fresh chopped herbs and set aside while you cook the salmon. Briefly whisk the vinaigrette again right before serving. Store leftover vinaigrette in the refrigerator for up to a week.

Lemon & Herb Roasted Salmon

1. Preheat the oven to 375° F. Line a sheet pan with foil or parchment paper. Or grease a bare pan well with a high-heat oil or cooking spray. Remove the leaves from half of your chosen herbs, chop the leaves, and set them aside. Place the salmon fillets skin-side down in the pan a few inches apart. Drizzle each with a bit of oil. Season the flesh with salt and a little ground white pepper, if you like. Scatter the lemon slices and the intact sprigs of herbs around the salmon in the pan.
2. Roast the fillets until the internal temperature measured with a probe thermometer is a few degrees shy of 130° F for medium, or 145° F for well done. Look for a darkening of the flesh and for the flesh to begin flaking. Average-size fillets should take about 10 to 12 minutes. Garnish with a drizzle of olive oil, a squeeze of lemon, and any reserved, fresh, chopped herbs. Serve with the lemon vinaigrette. 

Grilled Salmon

1. Heat and oil the grill. Aim for medium-high heat - where you can't hold your hand over the grates for more than a couple of seconds. Scrub the grates clean and rub with canola, avocado, or a high-heat oil. Season the salmon with salt and ground white pepper, if you have some.
2. Place the fish skin-side down on the oiled grill. Fight the urge to move the fish. The skin will crisp beautifully while the flesh cooks. Ten minutes on a hot grill is usually enough; check the temperature (130°F to 135°F for medium) or look for lines in the flesh, a sign it's flaking. A flexible (fish) spatula or long, stainless steel grill spatula makes getting the salmon off the grates easier. Brush on any glaze, such as teriyaki, during the second half of grilling.

Pan-Roasting

1. Preheat a thin layer of oil in a large sauté pan over medium-high heat. Aim for an eighth of an inch deep. On a cutting board or plate, coat both sides of the fillets in a thin dusting of all-purpose flour, Wondra, cornstarch, or tapioca flour. Season as you like.
2. Fry, flipping once. When the oil shimmers, it's ready. Fry the fillets flesh-side down first, just until a light brown crust develops. Adjust the heat down if necessary to prevent burning and keep the oil from smoking. Carefully flip the fish with a flexible or sturdy spatula, and finish cooking with the skin-side down to your preferred doneness. 

Poaching

1. Build the poaching liquid. Combine two cups of water, one cup of dry white wine, a few lemon slices, a smashed garlic clove, and several sprigs of dill or parsley in a wide, shallow pan. Bring to a gentle simmer over medium heat.
2. Add the salmon skin-side down. The liquid should come about halfway up the fillets — add more water or wine if needed. Maintain a bare simmer. If you see rolling bubbles, the heat is too high.
3. Poach until just opaque. Six to ten minutes for a one-inch fillet. Remove the fish between 125 and 130° F for medium. It will look barely set in the center, and that's correct. Tent it with foil, and it continues cooking off the heat. Serve immediately, or cool completely and use in a salad or over grains.