Sprinkle, then rub, both sides of the salmon steaks with salt, pepper and sage.
Melt the butter in a large nonstick skillet over medium-high heat. Swirl to coat.
When foaming subsides, add the salmon steaks.
Fry the salmon steaks 3 minutes on the first side.
Turn to other side, lower heat to medium and cook until cooked through, about 3 more minutes,
Transfer the salmon steaks to plates, spoon the pan juices on top, and serve.
This recipe was written for 6-oz steaks. If yours are bigger, you'll need to fry them longer, possibly 4-5 minutes per side. But then do reduce the heat to medium or even medium-low after the first 3 minutes.Salmon is fully cooked when its color turns from translucent to opaque. Its internal temperature, measured by an instant-read thermometer inserted into the thickest part (without touching the bone), should reach 135°F. Although it should be noted that the FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the fish.