I have two beautiful and rather large 1-1/2" thick salmon steaks to cook
just for myself, but I have no clue how to simple-cook them to
flaky-done without drying them out. I do know that I want only the
flavor of the salmon, rather than any sort of sauce. Shall I salt &
pepper the naked steaks, then fry them in just a bit of butter, and what
is the testing for done trick? Last time I cooked one of these it
seemed like it took a very long time to cook-through, and the test of
fork-flaking to check for doneness didn't seem to work well, as the
outer edges were a bit dry, while the inner area seemed one too cooked
at all.

I certainly would appreciate help with this cooking, and thank you in
advance.

=A0=A0=A0Picky ~JA~