It depends on what you call Salmon. For something like Sockeye, I'd recommend throwing it on some parchment paper and put it in the oven on 350 for 15 minutes. Should you want a sauce, make something very light. The flavors are delicate.
This is the technique I was taught by a 5* chef.
Fry it and flip it over? I could have taught you that. It doesn't take a 5* chef to tell you that.
