This method entails cooking the salmon by submerging it in oil or fat at a very high temperature. A high-quality frying pan with a non-stick surface should be used for this method.

Use extreme caution when working with hot oil.

Preparation Fresh or thawed Fillets or Steaks Frozen Fillets or Steaks NOTE:
After frying each portion, dab with paper towel in order to remove excess oil; then keep warm in a 300º F oven until served.
Pre-heat oil or fat in large pan. Once the oil has reached frying temperature, place a single layer of salmon in the frying pan, carefully avoiding contact with any oil that might spill due to sizzling. Fry for 3 to 4 minutes per ½ inch thickness on each side. Fry for 5 to 6 minutes per ½ inch thickness on each side..

1 - GET READY A FRYING PAN 2 -PRE-HEAT OIL 3- FRY PORTIONS AS INDICATED