Pan-grilling fillets is ideal when the fish has its skin, especially if that skin is good to eat, but it is also wonderful with steaks. Another option is to turn steaks into small ΓÇ£filletsΓÇ¥: Use a small knife to carefully cut the fish away from the center bone, then turn it on its side (see Cutting Large Steaks into Fillets).
Heat a large nonstick skillet over medium-high heat for 3 minutes. Meanwhile, lightly brush:
1 1/2 to 2 pounds salmon or other fish, steaks or fillets (1/2 large or 1 small per serving), scaled, rinsed, and patted dry
with:
1 tablespoon olive oil or other oil
Lay the fish skin side down in the skillet and cook, undisturbed, until the skin is nice and brown, 4 to 5 minutes. Sprinkle with:
Salt and ground black pepper to taste
Turn the fish and cook for 1 to 2 minutes for medium-rare salmon, 3 to 4 minutes for almost cooked through salmon, 5 minutes or more for well-done salmon. (To check for doneness, see HOW TO KNOW WHEN FISH IS DONE.) If desired, serve with:
