Six slabs of cut salmon may set you back close to $30. Prepared right and shared with others, the cost is a trivial matter. We rarely eat salmon, but the kids have higher education training in fish preparation.

Use olive oil in the pan and turn on medium heat. Olive oil will not torch as other oils will and is better for you than butter. There will be some splatter in the cooking process.

Remove the salmon from its package and rinse while going over the meat with your fingers. Feel for small pin bones and remove them. Lay the slab skin side down. Don’t touch; let it cook for a couple of minutes. It’s easy to overcook so watch for the white in the skin to rise up about half way up the slab. At this point flip over gently with the spatula.

This will put the skin side down. Wait about two minutes until the skin is a golden brown.

We added pepper for seasoning and some Johnny Seasoning Salt. Almost any seasoning can be used.

Serve hot. Or, save for later in the fridge on a wet napkin. Microwaving later requires and about 30 seconds of cook time. Again, the fish is easy to cook and overcook.