Sky wrote:

Steve Pope wrote:

Interesting; I never thought of them as that similar, since
with pan-frying there is hot oil contacting the fish, while
with broiling there is heating by radiation instead.

But, it possibly depends on how exactly you're performing
each method.

Well, I don't use all that much butter in the fry pan, only enough to
help give a good browning to the outside of the salmon filet.

Nods. In my terminology it is sauteeing, rather than frying,
unless you are using lots of fat (and it is hot).

But I admit I don't know how universal this terminology is.

Steve