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Dayton Daily News

I know you all grill salmon. But please, once, try my favorite way of cooking salmon, which is good no matter what the weather: Pan roast it.

You don't need a recipe. Get a nice, thick, center cut of salmon, not a tail piece.

Preheat the oven to 400 degrees and heat a nonstick skillet or seasoned cast-iron skillet, spritzed with a little oil or butter.

Season the salmon with salt and pepper, and put it flesh-side-down in the skillet.

Cook over medium high heat about 4 minutes, until it is crispy brown. Turn the salmon and put it in the hot oven.

Cook about 3-4 minutes, depending on how thick the salmon is and how you like it cooked.

Really thick salmon can take another 5-6 minutes.

I like mine cooked to just 125 degrees, because the temperature will rise by the time I get it on a plate and into my mouth.