Ooops, didn't see salmon was in the OPs original question. I catch a lot of salmon and always filet them and freeze some fillets intact to cook for big groups or to just use it all week long. Also can cut the whole fillets into a tail filet and then buck up the rest into serving sized portions to freeze. Fresh fish is best if it's not too strong smelling. Strong smelling fish is old long dead fish.
I love Kikoman teriyaki and Soy Vay Very Terri. I put the fillet in a big zip lock and cover it in the marinade overnight. I add garlic and onion powder and some cayenne pepper. Poll your family for their tolerance to sodium and if they like teriyaki. Marinade for a shorter period if folks fear salt.
Cook cool skin side down and lift the meat off the skin when it's done. When it's willing to flake the flesh is done. No need to turn the fish. Cooking cool and being patient is the key. Best on charcoal but gas if fine.
There's 100's of cook books for cooking salmon most authored by PNW fisherman. I've had a Dijon mustard marinade that was excellent. I am sure there are a lot of them online too.
Next day left over salmon sangwichwes/poo boys are awesome