1. On a glass or other non-reactive platter, sprinkle some olive oil, salt and pepper. Place salmon on the platter - skin side down - to coat the skin side with oil and seasoning. Next, sprinkle olive oil and fresh lemon juice on top of the salmon and rub or brush to coat, then season with salt and pepper to taste.
2. Wash scallions and trim away the root ends and longest green tips; reserve the tips for garnish. Wash lemons and cut into ¼ - ½ thick slices. Place scallions and lemons on a plate or in a bowl and toss with a little olive oil, salt and pepper.

If grilling:

1. Prepare grill for direct cooking with high heat. When your grill is ready, place salmon on the grates - skin side down first. For fillets up to ½ inch thick, grill for 4 – 5 minutes, or until salmon flakes with a fork. If your fish is 1 inch thick or more, carefully flip the fish and cook the top side for another 4 – 5 minutes, for a total of 10 minutes.
2. Place scallions and lemons on the grill grates for just a minute or two per side to lightly cook and char them.

If roasting salmon in the oven:

1. Preheat oven to 425.
2. Prepare salmon, scallions and lemon slices with olive oil and seasonings. Line a baking pan with foil (for easiest clean up), and place the salmon skin side down in the pan. Place scallions and lemons around the fish. Roast for 4 – 6 minutes – or up to ten minutes for thicker fillets – until fish reaches an internal temperature of 145 degrees.