There's not a fancy recipe in the world that I'd recommend for the Spring King. You really don't need more than salt, pepper and the tiniest bit of oil for this amazing fish. Pan sear it on medium high heat about 4 minutes on each side, (leave it slightly underdone if you can stand it!), and let it rest for just a minute before serving. Our wine recommendation for this salmon (provided by our friends at The Wine Loft) is the 2007 Primarius Pinot Noir from Oregon. I'd say it's a good possibility that the water used to grow the grapes is the same water the salmon swims in on their journey up the river and doesn't THAT seem fitting!