Heat up a stove top grill on high heat, cut the skinless salmon into serving size pieces and rub with your favorite salmon rub, coat the grill pan with olive oil and when the pan is really hot put the salmon on the grill. Sear each side of the fish, turning only once, being careful not to overcook the middle of the fish. Ideally, you want the outside of the salmon to be a little crusty and the inside to be a little cool, not cold, but cool. TPO, likes hers a little on the lukewarm side.
