[DeanFL]

very topical thread here. We have salmon for dinner about 3x weekly. We both love it and consider it one of the healthiest (and yummiest) meals.

Typically get a pound piece-as thick as possible at either Aldis or Walmart neigh market- fresh,with skin on...and farm raised, normally from Chile.

I prepare the salmon by slicing into 4-5 oz pieces, so 2 dinners for 2 per lb (normally 7.99lb) Dry off each with paper towel, then a drop of olive oil on the non-skin side. A bit of salt on my piece then Mrs Dash and a spinkle of basil.

Have always used a teflon-type pan, but 8mos ago bought a white ceramic pan as the teflon ones seemed to last less than a year before...sticking and very tough to clean.

The ceramic pan started to behave like the old teflon, food sticking etc. OUR MAIN PROBLEM is ELECTRIC COOK TOP (South of 466a). I like to sear the fish or veggies for stir-fry a bit and heat is med-hi. The elec seems to focus hot spot in the center of the pan causing a very hot spot there. So just last week shopped for a new pan - got, at WM, T-fal 12" 'Pro-glide Heat Mastery' Seems to be a thicker pan all around, and hopefully will distribute heat better. Time will tell.

Would love to cook with gas-or propane, and use cast iron, but...no-go.