Place the defrosted salmon on a plate. Halve the lemon and drizzle the full juice from both halves over the salmon. Then salt, pepper and cover with a little flour. Then turn the fish and season the other side with salt and pepper and cover with flour.
Season both sides again as desired and add more flour - this makes the crust a little thicker and the excess lemon juice can be soaked up.
Heat some oil in a pan, then fry the salmon on both sides. Depending on the thickness of the pieces and depending on whether the salmon was already completely thawed, the fish will be cooked after about 6 - 12 minutes.
Personally, I prefer to eat the salmon with herb butter rice (cook rice normally and then melt 1 - 2 packs of herb butter in it).
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