I would cut them up. With the tail half, fillet it. With the top half (head side), I just cut pieces. perpendicular to the fish length, to make steak slices. I'll cook just enough pieces for a family meal at a time, and freeze the rest until ready to eat again.
How do I cook the fish? Well, I cut slices of ginger and chop a lot of garlic. Put the ginger and garlic in a nonstick pan or work. Place the fish steak or fillet over the ginger/garlic. Put two tablespoon of oyster sauce and a tablespoon of black bean garlic sauce (available prepmade in jars in most Asian stores). Chop some fresh scallion and put it over the sauce. Cook over hot frame, covered, for 2 minutes. Then turn down the frame to low and simmer for 8 minutes or until almost done (a little pink inside).
Note! Do not use any oil at all. The salmon will generate some oil from its own fat, and that oil will brown the ginger and garlic during the first 2 minutes at high frame. There is no need to turn or touch the fish. Simmering with a cover on will ensure even cooking.
Enjoy!