I think the best salmon for this recipe is Coho.  However, I have used this recipe using, King, Pink and Chum salmon.  Yes, that is right, Chum salmon.  Chum is actually good for more than just smoking. 

Place the onions, beer or water, thyme a good pinch of kosher salt and some ground pepper (to taste) in a large , deep skillet .  Cover and cook over medium heat for 20 minutes.  Remove the cover and continue boiling until all of the liquid has evaporated and the pan is dry.

Meanwhile, preheat oven to 425 degrees F.  Lightly coat an ovenproof casserole dish with olive oil. 

When onion pan is dry, remove from heat and stir in butter, 1 tablespoon at a time.  Cover and set aside.

Season the fish all over with kosher salt and pepper.  Heat some olive oil in a large nonstick skillet over high heat.  Sear the fish 1 minute per side.  Transfer fish to the casserole dish.  Place casserole dish in oven and bake 8 minutes. 

To serve, divide the onions and place onions on plate and serve salmon on top of the onions. 

Salmon Tartare

1 pound skinless salmon fillet
2 shallots diced
1 tablespoon capers, drained and chopped
1 bunch fresh chives, thinly sliced
Juice of one lemon
Tabasco to taste
Kosher salt and fresh ground pepper to taste

Finely dice the salmon.  Be careful you do not tear the flesh.

In a bowl, combine the salmon, shallots, capers, chives, and lemon juice.  Mix well and season to taste with Tabasco, kosher salt and pepper.  Refrigerate 4 hours before serving.  Serve on toast, crackers, or thinly sliced baguette. 

***I usually use 1/2 tsp of Tabasco, a big pinch of kosher salt, and a tbsp of ground pepper.  This is just a guide, you can adjust to suit your taste)  Also, I use coarse ground salt for 99.9% of my cooking.  If you are unsure of this recipe, let me assure you it is awesome!  The acid from the lemon juice cooks the fish.  *Warning*  If you make his for a dinner party, make twice the amount.  Your guests will love it and eat it all!