Use a grill pan or a skillet. It is timing that matters. This filets had no skin but " skin side down" the grill is hot hot, if you are using a skillet it too must be hot or the fish will boil.
One minutes, see how the protein in the fish starts to coagulate. The two filets are of different thickness and therefor need different frying time.
2 minutes of frying. No oil or butter just fish meets metal. If you try to turn them now they will stick to the grill or skillet. So wait
3 minutes frying, you want the coagulation to almost reach the top of the filet.
4 minutes of frying The thin piece in front are almost ready to be turned over the other piece need a bit longer
4 and a half minutes frying. No sticking to the grill from this feller. The piece in front now need only half a minute and he is ready The other piece need 1/2 a minute longer.
5 minutes frying front man ready to go off, linebacker ready to be turned.
5 minutes and a second. Thin piece of and plated, while tubby waits 1/2 a minute
This is the tubby feller. He is juicy and cooked all the way thru at the end or at the beginning of the end end.
Tubby feller. This is the middle part of the filet. Here he is warm, juicy and as you can see not raw, but slight translucent. If I had fried him longer the ends would have been dry and tasteless.
With cooking and with almost every thing else there are no right or wrong. This is my way.
- 2.0 Filets of salmon
Brønshøj , Denmark