Description
This salmon steak recipe is ready in 15 minutes. Seasoned with sage and cooked in butter, it’s a delicacy.
Ingredients
Scale
- 2 salmon steaks – 6 ounces each, about ½ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage
- 1 tablespoon unsalted butter
Instructions
- 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.
Notes
- This recipe was written for 6-ounce 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 an airtight container in the fridge 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. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 salmon steak
- Calories: 364 Kcal
- Sodium: 411 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Protein: 36 g