Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.
Melt the butter in a large nonstick or cast-iron skillet over medium-high heat. Swirl to coat.
When the foaming subsides, add the salmon steaks. Fry them for 3 minutes on the first side.
Turn to the other side, lower the heat to medium, and cook until the salmon is cooked through, for about 3 more minutes.
Transfer the salmon to plates, spoon the pan juices on top, and serve.
Video
Notes
This recipe was written for 6-ounce salmon pieces. If yours are bigger, you'll need to fry them for longer, about 4-5 minutes per side, reducing the heat to medium after the first 3 minutes.
Salmon is fully cooked when its color changes from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 145°F.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently so that they don't dry out. I usually reheat them in the microwave, covered, at 50% power.