Fry slowly on a moderate heat in a thick frying pan with a little oil until cooked halfway up and then trun the fish over and switch off the heat. The residual heat in the pan and the steaks themselves will cook the salmon to perfection.
I do them in the oven season and drizzle with a little olive oil. Wrap in foil and cook at 200ish for 15 minutes or so, depending on the thickness might need a bit longer but always moist as the foil keeps the juices in.