With salmon... I go more natural with olive oil and fresh squeezed lemons. I even add very thin lemon slices on top while baking/grilling. However, for white flesh fish like flounder, halibut, etc.. I use olive oil and Old Bay. I guess some people like to flavor fish with tartar sauce etc.. but I prefer a more natural taste.
I cant afford the tartar sauce calories :)
sliced lemon sounds good, as well as haibut and flounder.
I have to try more new fish than tuna, shark and salmon. the steaks are great but about 8 or 9 a pound.
Where is the dill and garlic?