Richard's ~JA~ wrote:

> 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.

For steaks that thick it may be difficult to fry or grill them to
perfection. They should probably be baked. Salmon does not need to be
salted, but a little will not hurt, and a little freshly cracked pepper is
nice. They should be brushed with butter and a little fresh dill is nice on
them.