In article >,
"Steve B" > wrote:

> I cooked a couple of chunks of salmon fillet this evening. About four by
> two inches by one inch thick. Skin off. I put them on top of a rack in a
> deep frying pan and the rack on top of an inverted dish to keep it up in the
> steam and out of the boiling water. Put some spices on them, then cooked
> for about twelve minutes.
>
> When I have done this previously, they come up very firm and flaky. This
> was flaky, but softer. I am sure it was cooked long enough to get firm.
>
> Could there have been an issue with the quality of the salmon to start with.

That would be my guess. How fresh was it?

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010