Pat the salmon dry with kitchen paper and lightly oil on both sides. Place a heavy frying pan over a medium high flame and when it is very hot put in the salmon, skin side down. Cook for 4 minutes, brushing the salmon with the marinade half way through. Turn the fish and baste again, then cook for a further 4-6 minutes depending on thickness, basting again. The salmon is ready when it has just turned from translucent to opaque in the middle.