Dark and fresh (glossy, smelling like clean seawater) is best. Salmon cooks fast.
Here, the salmon is filleted, skinned and cut into neat single person portions describes as 'steaks' in the supermarket. You can marinate it in lemon, soy source etc, but just use simple elements and let the salmon flavour dominate.
Heat a primed frying pan with some bland oil until it smokes. Place the fish in skinned side up and cook on high for exactly 2 minutes, then cover and leave for 4 minutes. Carefully turn the fish easing it from the pan using a teflon fish slice and cook for one minute on high, turn off the heat and serve once pan has cooled.
