On Tue, 5 Jan 2010 13:25:49 -0800 (PST), 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?

BBQ is probably the best but poached and oven baked also work quite
well.

Oven version...

If a fillet,wrapped in foil skin side down (with the top open) in a
baking dish with little bits of butter, some salt and pepper, cover
liberally with pan fried onion (sliced) and slices of lemon with fresh
lemon juice squeezed directly on the fillet. Bake at 325 for approx.
15 - 20 minutes. Monitor closely, time is based on size. Protect the
tail section from overcooking with thicker lemon slices.

Serve it with the onions. Discard the lemon slices.

Make certain you don't dry it out. If finished right, it'll melt in
your mouth.

Doing the same thing in foil on a covered BBQ is even better.