This was a simple lovely meal.  Isn't it true, that sometimes the more simple a meal is the tastier it is?  With all of the abundant fresh wild salmon available, I could not resist buying these lovely Coho Steaks.  This was a meal for two, but could easily be increased to feed more.
2 Wild Coho Salmon Steaks
4 slices of fresh lemon
a squeeze of lemon juice
butter
4 sprigs of fresh Thyme
course salt (I used Himalayan salt)
2 green shallotts
Preheat the oven to 450 degrees.  Rinse and pat dry the salmon steaks and place onto a tin foil lined baking sheet.  Add the dollops of butter, lemon slices, fresh Thyme and course salt, laying the green shallots on the very top.
Tightly wrap up the salmon, and bake - mine took about 12-15 minutes.  We served this with fresh garden veggies that were lightly steamed.  Note:  When ever I lightly steam any fresh garden vegetables, I drain the water into a large 4 cup measuring cup to cool.  Once cooled, I transfer to a glass container and freeze, to use in place of water when making homemade soup stock.  It adds a better flavor, as well, there would be some nutrients left - making your soup even healthier.