For this you want to get a boneless fillet with the skin still on one side.
Place the fillets on a plate and season liberally with Montreal style steak spice (you can use any steak spice of your choosing, of course, but I find that this one works best with salmon). Place a lemon slice on the thickest part of the fillet and let the seasoned fillet sit out at room temperature for 15 minutes.
We are going to cook the fillet using the "Canadian method" popularized by James Beard.
Preheat your oven to a very hot 450-500 degrees. Place the salmon skin side down on a baking tray grill or on a foil lined baking tray and put the tray on the middle oven rack.
Cook the fillet, lemon slice on top and without turning, 10 minutes for every inch of thickness at the fillet's thickest part. This method I find produces the best results and, done properly, ensures the salmon is not dry. It is really important not to overcook salmon -- although it is overcooked, sadly, all too often.
If doing on the BBQ cook the same way but watch for flare ups (especially if charcoal BBQing...which you should be!). You will want to cook with the top on for a good portion of the cook time over very hot coals.
The steak spice encrusted salmon is simply delicious.
Serve with a nice salad or rice, some extra lemon wedges and a white wine or a hearty red wine that you would have with steak.