You could make a salmon loaf. For a small one you would use 1 15 oz can of salmon, 1 egg, some cracker crumbs, salt and pepper, perhaps a little dried parsley...mix all of the above in a bowl, using your hands to smush up the little salmon bones. Form into a loaf...cover and refrigerate. When they are going to eat the loaf they will need to bake it at 350 for about 20-25 minutes. If this is a large family you may want to double or triple the recipe, but hold it at two eggs, max. To serve...you can make a homemade mayo w/ dill and some dried mustard, or a green herb mayo, or a fruit salsa...if the family aren't foodies include a package of creamed peas and/or onions to cook and serve on top of the salmon loaf slices. You could also serve scalloped or creamed potatoes w/ this instead of mayos or creamed green veg...the idea is to have something moist to eat w/ the fish. Don't do au gratin potatoes though...fish w/ cheese, gross! The loaf can also be baked, sliced, and served as salmon sandwiches or burgers.
If you are more of a cook you can make a Veracruz sauce and place 6 oz fish fillets on top...red snapper is best but tilapia is okay too...bake covered at 450 for about 6 minutes. Sauce is onions and garlic sauteed in olive oil, with tomatoes, pitted and quartered green olives, capers, and optional chopped, pickled jalepenos...salt, pepper, and oregano to taste. You can bake or the family can, since it is such a short cooking time. Serve w/ rice.
Fish en Papillote. Use 6 oz fillets, can be Red Snapper, halibut, cod, salmon, striped bass, tilapia, or mahimahi. Place each fillet on a sheet of 12 x 15 parchment paper or foil. Salt and pepper the fish, top each w/ 3 slices of tomatoes, 2 chopped and sliced Kalamata or other black olives, 1/8 teas red pepper flakes, 1/2 Tablespoon butter, orange zest from 1/8 of an orange, and fresh herb sprig, (sage, thyme, or parsley). Fold over paper or foil and seal all edges, bake at 500 for 9 minutes. Make sure to heat your cookie sheet in the oven before placing packets on it. Again, this would be easy for the family as long as you assemble the packets. For four fillets you will need 12 tomato slices, 8 oilives, 1/2 teas red pepper, 2 Tablespoons butter, zest from 1/2 of an orange, and 4 fresh herb sprigs. If you want you could just put tomato slices and some olive tapenade on the fish, w/ salt and pepper. Serve w/ a sweet french baguette and butter.
If the family has a gas grill...salmon steaks seasoned with salt, pepper, parsley, poss dill, and topped w/ 1/2 tablespoon of butter...butter should be in one piece. Place salmon steaks on med/low heated grill, butter side up. When the butter melts the salmon is done, no turning necessary. This is super simple...you season and put butter pats on the steak, the family grills. You could add cleaned and wrapped ears of corn to this which could be grilled the same time as the fish.
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