Before you start cooking you need to know something: Pick the largest piece of salmon you find in the store. It would still be better to buy the fish shoulder which is castile for fillets.
Make sure the pan is made of cast iron and does not stick.
Need a pair of small fork-tipped pliers to easily grasp the fillet.
The size of the salmon is very important. If you bought a small fillet then you can use it for a quick meal during the week, if it is a whole shoulder then it very well serves as the main dish in an elegant dinner.
First remove the bones. Usually a whole fillet can have up to 20 bones.
To fry
You can cook it quickly on low fat and at quite high heat. The method is easy and fast and works best for fillets. In a non-stick pan, melt about 1 tablespoon butter over medium heat and cook until the foam has cooled and turned deep gold, about 3 minutes. Add the fillet with salt and pepper and leave without turning for 6 minutes, until the fish turns deep brown. Then turn to the other side and fry for another 2 to 4 minutes more.
To boil it
Fill a pan with enough water to cover a fillet and toss in the fish, a small amount of salt, a few chili peppers and a bay leaf. Cover the pan and let the fish cook for 20 to 30 minutes.
* NY Times article adapted in Albanian by Tiranapost.al
