Ingredients

The following ingredients have 4 Servings
  • 4 1-inch thick salmon steaks, (6 to 8-ounces each)
  • 1 tablespoon Kosher salt
  • 2 teaspoons Freshly ground black pepper
  • 1-2 teaspoons Garam masala (divided)
  • 1 tablespoon olive oil
  • Lemon wedges, (for serving)
  • 4 tablespoons salted butter, (softened)
  • 1-2 garlic cloves, (minced)
  • 2-3 tablespoons fresh herbs, (chopped (like chives, oregano, dill, etc.))
  • 1 teaspoon Kosher salt, (or to taste)
  • 1/2 teaspoon Freshly ground black pepper, (or to taste)

Instruction

  • Season both sides of the salmon steaks evenly with salt, pepper, and garam masala or your favorite spice blend or rub like lemon pepper or bbq.
  • Heat a large skillet over medium-high heat or clean, oil, and preheat your grill to medium-high heat. Add olive oil when the pan is hot and let it heat up.
  • Place each piece of salmon into the pan or on the grill over direct heat (right over the flames or coal) and let them cook without flipping or moving for 3-5 minutes. Once the salmon releases easily from the pan or grill, it is ready to be flipped.
  • Make the compound butter by mashing the softened butter together with the minced garlic, fresh herbs, salt, and pepper in a bowl.
  • When the fish releases easily from the pan or grill, flip it and ook for another 3-5 minutes on the second side. Add the butter to the pan after flipping the salmon and spoon it over the fish as it cooks. If grilling, hold the butter in reserve until you remove the salmon from the grill, then top each piece with a dollop of the butter, which will melt from the residual heat of the fish.
  • The salmon is done when the center is opaque and flakes easily. Be careful not to overcook. Serve with lemon wedges for squeezing over the fish and watch out for small bones.