I looked up this "Missouri" and "Illinois". You don't get much salmon through there, obviously. Maybe that's why you cruelly suggested he drown the fish in picante sauce. Please don't.
The salt and pepper, onion and garlic powder (sparingly), ok. Ginger, a little, ok. Lemon is a lovely compliment to salmon, and difficult to overdo. If picante sauce is something you must have, serve it in a bowl on the side, for dipping.
You can keep the fish moist by enclosing it in a foil bag (just make salmon filled pouch from the foil). The rest of the instructions are fine.