I stared at it like a deer in headlights for a few minutes. Prepared with knife in hand, I divided the fish into 4 pieces and did my best to remove the skin. My best was pretty sub par, as evidenced by the pieces of salmon still left on the skin, number of expletives I used, and the fact that it took me about 10 minutes to do, but it was a valiant effort.
I marinated 2 3oz wild sockeye filets in 2 tsp local honey, 1 tbsp soy sauce, 2 tsp rice vinegar, 1 minced garlic clove and 1 scallion.
Then I broiled it for 6-7 minutes. How long you broil will depend on the thickness. A rule of thumb is to broil for 10 minutes per inch of thickness. Mine were fairly thin, so it was done sooner.
It was glorious. Buttery, slightly sweet, caramelized and much milder than I expected. I had it with sweet potatoes whipped with Earth Balance, almond milk and ground ginger and lemon steamed asparagus. I also had some deliciously inexpensive vino from Whole Foods.