I think people tend to either love strong-tasting fish such as tuna and salmon, or delicate white fish such as cod. I belong to the first group. I adore salmon – especially thick, fatty salmon steaks.
Salmon fillets are delicious when pan fried in butter and sage. Who needs fast food, when this healthy dish is ready in ten minutes?
- 2 (6 oz) salmon fillets, 1-inch thick, bones removed, skin on
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried sage or rosemary
- 2 tablespoons unsalted butter
- Dry the salmon fillets with paper towels. Sprinkle them with the salt, pepper, garlic powder and sage.
- Heat the butter in a large nonstick skillet over medium-high heat, about 2 minutes.
- Add the salmon fillets, skin side down. Cook until skin is browned and crisp, about 3 minutes.
- Use a spatula to carefully turn the fillets. Cook until browned on the second side and cooked through, 2-3 more minutes. Transfer the salmon to plates and pour the butter from the skillet on top. Serve immediately.