Tim wrote:
I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?


I broil what you call "horseshoe" cuts.


First, I marinate the salmon steaks in Worcestershire sauce. Then I
cover them with chopped onion and broil on each side about six minutes
or longer, depending upon thickness of steak.

I also bake the salmon with a cream and capers sauce, but that is more
complicated.