Salmon intimidates some, but it couldn't be simpler to prepare.
Take the slab of salmon and lightly rub your fingers across it to feel if there are any remaining pin bones ( small, thin bones ). If there are, remove them with a tweezer; they aren't good to eat. Place the salmon skin side down in a shallow pan sprayed lightly with cooking spray or olive oil ( It cleans up easier ) or lined with foil. Season the salmon as you'd like : squeezes of lime or lemon juice, balsamic vinegars, spices, marinades ( homemade, please! ) or just plain salt and pepper. Bake in a 350 degree oven until the flesh flakes easily with a fork. This generally takes 7-10 minutes per inch of fish. I use a small, countertop convection oven.
You can also grill it on a George Foreman grill if you have a small apartment or no cooking facilities. I'd just keep the grill lid open; otherwise you'll smoosh the fish and it will be flat and unappetizing. Just ( carefully ) flip it after about 3 minutes and keep carefully flipping it until the flesh flakes with a few prods of the fork.
It should look something like this:
