Stupid question : How do I fry a large piece of fish without burning it?

So, I made this lovely recipe with a honey glazed salmon and grabbed some nice fillets from the fishmongers, but they were very thick!

I fried it in the pan until it had a golden crust on all sides, and the skin was crispy, looked amazing, but when I cut into it, it was a bit undercooked in the middle. I figure this is down to the heat of the pan being too high and cooking the outside too fast.

Any tips on this in the future, so I can still keep the outside gorgeous?

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