COOKING SALMON

[CardSharpCook]

Pan-searing or "saute" is a good way to prepare salmon. Please remember, that it does not have to be pink through and through. A little red is good. Salmon, like steak, has servable temps ranging from Rare to Well. Medium is the restaurant industry default (actually, well done is often the default). The secret to a good saute is in getting the nice golden brown on each side. Med-high heat to get the sear, and you can reduce the flame if more doneness is required.

Do you plan on breading it? This is nice.

Edit: Oh, wow, this is 3 hours old. How was it?