Ingredients
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1 1/4 pounds wild salmon fillet (see Tip), skinned and cut into 4 portions
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1/4 teaspoon plus a pinch of salt, divided
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2 teaspoons neutral oil, such as canola or avocado
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¼ cup lemon juice
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4 teaspoons unsalted butter, cut into small pieces
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1 teaspoon green peppercorns in vinegar, rinsed and crushed
Directions
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Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
