Cut salmon steaks into 6 oz portions leaving the scaled skin on. Season kosher salt and lemon + olive oil. Place the steaks on skin side first. After 3 minutes, flip the steaks. The skin will stick. That’s ok. Continue to cook the fillet while the skin crisps- move the skin periodically also. It will crisp up and be used as a garnish.
Herb and lemon butter 1 shallot 3 oz dry white wine 1 small bunch or branch each: rosemary chervil thyme chives parsley basil 6 oz whole butter Saute the shallot in a very small amount of butter then add the herbs and then wine. Let it reduce until almost dry (“sec”) and then add the butter, a little at a time. Season with salt and white pepper.