Rinse the potatoes and microwave without peeling (2 medium potatoes for about 4 minutes).
Cut the salmon into 3-cm wide pieces and place into a plastic baggie. Sprinkle with salt and pepper, add the soy sauce, and work the seasoning into the fillets.
Peel the skin off the potatoes and chop into 4-6 pieces each.
Heat oil in a frying pan and cook the salmon and potatoes. If available, also add some rosemary.
Pan-fry over medium-low heat. Try not to touch the salmon or potatoes so that they can become nicely browned (this takes about 5 minutes).
Pan-fry each side of the salmon. If the rosemary seems like it is about to burn, move it to the tops of the salmon.
First transfer the fried salmon to a serving plate, then sprinkle the potatoes with salt and pepper to finish.
Story Behind this Recipe
I make this when Chilean salmon filets are on sale. Since they have no bones, they are easy to eat and convenient.
The point is not to touch or shift the ingredients in the pan to the extent possible while pan-frying. Microwaving the potatoes unpeeled locks in the sweetness and the scent, making them even more delicious. If you don't have rosemary, you can also use parsley or garlic.