I love salmon cooked on a cast iron skillet. We use kosher salt (huge Alton Brown fans) on both sides, rub whatever else the mood calls for and sear each side. If the fillet is too big to be cooked through, we stick the skillet in the oven at 350 until its done.
Lightly brown almond slivers in olive oil, add asparagus and “stir-fry” until done. Yummy.
The above salmon method also works very well for steak and pork chops.
