Instructions

• Pat 2 salmon steaks (about 1-inch thick, ~6 ounces each) dry with paper towels and season both sides evenly with 3/4 teaspoon sea salt and 1/4 teaspoon black pepper.
• Heat 1 1/2 tablespoons olive oil in a nonstick skillet over medium-high heat until the oil shimmers.
• Carefully place the salmon steaks in the skillet (leave space between them) and cook undisturbed for about 4 minutes, until the first side is golden and crisp.
• Flip the salmon steaks using a spatula or tongs. Immediately add 1 tablespoon unsalted butter and 1 teaspoon minced garlic to the skillet.
• As the butter melts, tilt the pan and spoon the melted butter and garlic over the salmon (baste) while cooking for an additional 4 minutes, or until cooked to your desired doneness.
• Remove the skillet from the heat, squeeze 1 tablespoon fresh lemon juice (juice of 1/2 lemon) over the salmon, and serve immediately.