To cook salmon on the stove, use fillets with or without the skin or boneless steaks with skin. Pan-fry, poach or steam salmon over medium to medium-high heat. For medium-cooked salmon, ensure that the temperature attained while cooking is between 125 to 140 degrees Fahrenheit, or between 100 to 125 degrees Fahrenheit for medium-rare salmon.
To pan-fry salmon, use fillets or boneless steaks of 1-inch thickness. Fillets with skin are preferable, as the skins turn crispy when fried and do not adhere to the pan when cooking. Warm cooking oil in a pan. When the oil shimmers, add the fillets, and cook each side for approximately five minutes. Pan-fry salmon steak with bones for about 12 minutes.
Poaching and steaming make the salmon fillets or steaks tender and moist. For poaching, boil 1/2 inch of stock or water in a thick-bottomed pan. Lower the heat so the liquid simmers, and cook the fish directly in the simmering liquid. Cover the pan when poaching. Salmon pieces without bones should be ready in eight minutes, whereas boned fish take up to 10 minutes.
For steaming salmon, use a heat-resistant dish that has raised sides. Place the salmon in the dish, and set the dish on a steaming rack inside a pot containing boiling water. Cover the pot, and cook for 12 to 15 minutes until done.