Butter and sage impart wonderful flavors upon an already-delicious salmon steak. I love the fatty, rich taste of salmon, and although it is not a low-calorie fish, it’s very healthy and an excellent source of omega-3 fatty acids.
If you can, buy wild caught salmon steaks rather than farmed (atlantic) salmon steak. They are more sustainable, and healthier.
- 2 (8 oz) wild salmon steaks, about 1 inch thick
- 1 teaspoon dried sage
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- Sprinkle, then rub, both sides of the salmon steaks with sage, salt and pepper.
- Melt the butter in a large skillet over medium-high heat. Swirl to coat bottom of skillet.
- When butter starts to bubble, add the salmon steaks.
- Fry the salmon steaks about 3 minutes on each side. Salmon is fully cooked when its color turns from translucent to opaque and when its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone) reaches 135 degrees F.