Descale and skin the salmon.

Take a piece of salmon and place on hot oiled pan.

Flip when the salmon starts to pull away slightly or when a third of the fish looks cooked through.

After flipping, spread sauce on cooked side.

Flip the fish when another third is cooked and spread sauce on the new side.

Flip the fish once more when the sauce is cooked and the fish is finished when the sauce on the other side is cooked as well.

The pan should have some faun and the sauce residue should look nice and toasted.

Add some water to the pan and reduce for a nice sauce.