Pan-grilled salmon fillet with lemon-butter-garlic sauce

Directions

1. 1
   Make the sauce by stirring together the butter, lemon juice, garlic and a bit of salt and pepper.
2. 2
   Let sit and allow to flavors to develop while you cook the fish.Rinse the salmon and pat dry with a paper towels.Rub generously with salt and pepper.
3. 3
   Drizzle some olive oil over it, then use your fingers to spread the oil over every inch of the surface of the fish, including the skin.
4. 4
   Heat a heavy skillet.  When the skillet is very hot, lay down the salmon, skin side up. Grill over high heat for two minutes. Flip and grill for a minute and a half.Note that my fillet was about two inches at the thickest part. The actual grilling time will vary depending on the size and thickness of your fillet. As a guide, keep the heat high to sear the fish but still allowing it to be moist at the center. The fish will finish cooking in residual heat after it is removed from the pan.Second tip: If you want a perfectly even crisp and golden crust for your fillet, grill the fish sideways too.
5. 5
   Transfer the fish to a plate.Spoon the sauce on and around the salmon. Top with sliced scallions and sprinkle with toasted garlic bits.