Heat up a pan with, put oil/butter (or combi) in it. You want to test the right temperature? A breadcrumb should sizzle/produce little bubbles when thrown into the oil/butter. Butter should just start to be become brown and not bubble anymore. Put the Salmon into the hot pan, bake 2-3 minutes on each side, turn the heat down a little. It is easy to just cut one of the salmon pieces to check if the inside is done, it should seem like it is just not raw anymore. I often take the Salmon out of the pan after the short baking and eithr put it the oven (160degC for 5-10 min) or wrap it in aluminum foil and leave in on the hot induction plate where the pan was first for 5-10 min.
Now that I'm writing this, I have to laugh, one has to keep more in mind than I thought at first :) Most of it is intuitive to me now I realize.
I have to say that I only truly got comfortable with cooking (that is, doing it fast and having everything ready at the same time) after being unemployed for 8 months and doing all the cooking (the comfortableness took less than those 8 months). Having a nice kitchen with the desk at the proper height (and a dishwasher to prevent frustrations afterwards ;)) also helps tremendously.
So, as I set out to answer how simple it is... maybe it is not. But only practice will help and experimentation is fun. Why can't you just laugh and learn from a messed up meal? I started out cooking the way I did analytical chemistry (I have a degree in biochemistry), this prevents errors in the beginning but later on you will drop the precision in favor of your own preferences.
By now I can cook up nice meals in 15-30 minutes using mostly fresh things. And I like doing it. It especially feels good if your kids eat your meals. Perhaps having kids was the biggest motivation to try to vary as much as possible with fresh foods. And skipping a meal is less bad than it sounds ;)
Now that I'm writing this, I have to laugh, one has to keep more in mind than I thought at first :) Most of it is intuitive to me now I realize.
I have to say that I only truly got comfortable with cooking (that is, doing it fast and having everything ready at the same time) after being unemployed for 8 months and doing all the cooking (the comfortableness took less than those 8 months). Having a nice kitchen with the desk at the proper height (and a dishwasher to prevent frustrations afterwards ;)) also helps tremendously.
So, as I set out to answer how simple it is... maybe it is not. But only practice will help and experimentation is fun. Why can't you just laugh and learn from a messed up meal? I started out cooking the way I did analytical chemistry (I have a degree in biochemistry), this prevents errors in the beginning but later on you will drop the precision in favor of your own preferences.
By now I can cook up nice meals in 15-30 minutes using mostly fresh things. And I like doing it. It especially feels good if your kids eat your meals. Perhaps having kids was the biggest motivation to try to vary as much as possible with fresh foods. And skipping a meal is less bad than it sounds ;)