- 4 salmon portions, skin on or off Salt
- 4 tbsp butter
- 4 garlic cloves, smashed
- 10 sprigs thyme
- 1 lemon, cut into wedges
Season the fish with salt and let it rest for 20 minutes.
In a sauté pan over medium-low heat, melt the butter. Place the fish in the pan, skin side down if using. Add garlic and thyme and cook without flipping until the fish is almost done.
Flip the fish to finish cooking.
Serve with pieces of garlic, crisped thyme leaves, lemon wedges and butter from the pan drizzled over the top.
Adapted from The Joy of Seafood by Barton Seaver © 2019 Sterling Epicure