Best salmon prep is planking. You use a cedar plank about 1/4" thick and about 18-12" long. You can often buy these specially made for cooking on, but any untreated smooth cedar is acceptable. Make sure you arent buying cedar treated for building purposes.
Rub or marinade or just go plain. Soak the plank in water for at least a few hours or overnight. Slap it on the plank and throw it on the grill and leave it alone until the salmon is done to your liking. The moisture in the plank will keep the fish moist, the plank will dry out on the bottom and smoke, adding a nice little smoky flavor. Use a spray bottle with water in it to put it out if it catches fire.
Slip the fish, plank and all, onto a large cookie sheet and serve directly from the plank for a fancy presentation. A cooking implement AND a cutting board!
You can do it in the oven, but it wont smoke. Which is sort of a good thing.
Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.