No to farmed salmon!
There is more than one species of Pacific Northwest salmon- I have tried three at Seattle restaurants. I have preferences, not the same as H’s. In Florida there is often just plain salmon for sale. I’m not as fussy about it.
Look at cookbooks in your local library for ideas. From them you can see patterns- how to, how long to cook, how to spice et al.
The thickness of the piece of fish matters- thinner takes less time. As others have stated, go less rather than more- fish keeps cooking after you take it off the heat. TIME is the most important factor in moist but done fish.
Spicing is a matter of personal preference. You can look up various recipes and pick and choose the flavors you like.
Heresy for many here- you can buy frozen prepared salmon. I like the Sea Cuisine brand. Following the directions, again using least times, is most reliable for me in cooking moist fish. For some of us it is easier to go this route. No fancy grills.