In small skillet over medium heat, cook the sliced potatoes and onions in a little olive oil.  When they start to brown, add the garlic and toss a few times.  Add the water and cover so the potatoes cook fork tender.   Once the water has evaporated, cook and toss them in the skillet for a minute. Turn off heat and keep them warm until plating.

Note - Depending on the size of your potatoes, you may need to cook them a little longer.  Add a little water at a time until they are fully cooked.  

Salt and pepper both sides of the salmon.  In a skillet over medium heat, add a little olive oil to the pan and cook the salmon for about 3 minutes.  Flip the salmon and add the brown sugar, Worcestershire sauce, and Madeira wine.  Cover and cook for about 3 minutes.  Let the glaze reduce and thicken uncovered.  Using a spoon, coat the salmon with the glaze.

Create a bed of skillet potatoes on the plate and place the salmon on top.  Drizzle with remaining glaze.    Enjoy!