We tried this Epicurious marinade: www.epicurious.com/recipes/member/views/salmon-with-garlic-dijon-soy-glaze-50177287/amp. For our 1 ¾ lb salmon fillet, we used about ¾ of the sauce for marinade and saved the remaining ¼ to use for post-cooking glaze (which we ultimately did not need).
I had planned to cook the salmon fillet (cut into serving sizes) on the Foreman Grill. But because the fillet had no skin, we oven-roasted it in a Le Creuset casserole dish (lightly sprayed with oil, no foil) for about 14 mins at 425 before finishing the salmon in the broiler (on low) for a few mins. We generally followed these cooking guidelines: http://www.thekitchn.com/how-to-cook-salmon-in-the-oven-cooking-lessons-from-the-kitchn-204559 (Mar. 2017)
Cooking Adventures 