I can't tell you how long the salmon sautés, but it is in butter with a little granulated garlic and a grind of black pepper. Fry fish slide down first, then turn and finish on the skin side. Maybe 5 minutes. Salmon, like beef, doesn't need to be cooked till it's dry.

I've been playing with onion bagels and dry salami lately - toasting the bagel halves then putting a layer of sausage around one half and a slice of provolone and some thin slices of onion on the other. It put it under the broiler to melt the cheese and heat the rest. I need to figure out a good sauce to go with it. Maybe something like thousand island?