If possible, always smell raw fish before you buy it. If it smells 'fishy', it is probably not kosher. The catch of the day should be odorless.
I have to admit that complimenting fish with the perfect sauce, salsa and/or herbs can be kind of a challenge. What works for one type of fish might not necessarily work for the other.
I love wild salmon! Here in the Netherlands, where I live, it gets flown in all the way from Alaska! Like any animal living in freedom, Alaskan salmon gets tons of exercise and is quite lean. So it cooks super fast (approx. 6 to 8 minutes) and, if you don't eye hawk the oven, it will dry out.
Here is an easy recipe to compliment oven baked wild salmon :
•1/4 cup (59 ml) fresh lime juice
•a handful of fresh cilantro leaves
•1/2 cup (120 ml) good quality virgin olive oil
•salt & pepper
•2/3 cloves of garlic
•1 red chili pepper
Putting it together
•crush the garlic cloves into a bowl
•add lime juice
•whisk in the olive oil
•deseed the red chili pepper and chop it finely, then add it to the liquids
•add pepper and salt to taste
•cut the cilantro with scissors into the bowl
•put the slightly salted salmon (no skin) in a greased oven dish and pour the mixture on top of it, just before putting it in the oven.
•I advise to prepare this marinade a few hours in advance and cover it. Add the cilantro half an hour before pouring the mixture on the fish.
•the amounts here will give you enough mixture to cover a large piece of salmon (good for 6/8 people).
•cook the salmon in a very hot oven (450F/230C) for aprox. 6/8 minutes.