It’s a delicious and seemingly fancy restaurant-level dish that is very easy to prepare, making it the ideal choice for a weeknight dinner. I typically use salmon fillets in recipes such as baked salmon or pan-fried salmon. But when I spot big, thick salmon steaks at the fishmonger, I can’t resist. There’s something extra satisfying about them! Salmon is one of my favorite fish. It’s fatty and flavorful, and I prefer it to white fish such as baked cod or grilled mahi mahi.
Instructions
Recipe Card
Salmon steaks: Available at the fish counter at most supermarkets and at Whole Foods Market. Sea salt and black pepper: Freshly ground black pepper has the best flavor. Dried sage: It’s an important part of this recipe, so make sure it’s fresh. Unsalted butter: For frying the fish.
In the photos below, you can see the bone in the center of the steak. The fillets only have pin bones if those were not removed by the fishmonger.
Both of these cuts are shown with skin. But fillets are often sold skinless, while steaks always come with the skin.
Sprinkle, then rub both sides of the salmon with salt, pepper, and sage.
Melt the butter in a large skillet over medium-high heat. Swirl to coat. When the foaming subsides, add the salmon. Cook it for three minutes on the first side.
Lower the heat to medium, and cook until the salmon is cooked through, for about three more minutes.
Transfer the salmon to a plate, spoon the pan juices on top, and serve.
Butternut squash souffle Roasted peppers Steamed spinach Roasted radishes Steamed broccoli Roasted cauliflower Sauteed broccolini, as shown in the photo below. Mashed cauliflower, as shown in the photo below.
It also goes well with salads, including coleslaw, cucumber salad, tomato salad, and arugula salad.
