On Apr 11, 11:38 pm, "Steve B" > wrote:
> [snip]
> Could there have been an issue with the quality of the salmon to start with.
> It tasted okay, but not really that tasty.
>
You don't say, so I'm guessing it was Atlantic farmed salmon. I've
read that is mushier to begin with.

Second thought, steaming produces a softer result than pan frying.

Third thought, buy with skin on. Retain the choice to remove after
cooking.

> We do not get great seafood here in Utah. Next trip down to Vegas, I am
> going to stock up on some large salmon fillets, then skin them and package
> them in packs of two in the seal a meal.

When you buy in Vegas, be willing to pay the higher price for wild-
caught salmon. It is superior in every way. And it's probably best
to look for frozen and plan ahead as to how you will transport it back
to Utah. Salmon frozen at the point of origin is fine, thaw it as
slowly as possible before cooking. On a dish over ice in the fridge
works well. Skin (if you must) after cooking. -aem