• Salmon Filets - 2 lbs
  • Salt - To taste
  • White Pepper - To taste
  • Butter - 4 tbsp
  • Cooking Oil - 2 tbsp
  • Lemon - 1


Cut salmon fillets in so that you you end up with four pieces. Sprinkle with salt and white pepper. In a large skillet, over medium heat, melt the butter and add cooking oil. If fillets still have the skin, place flesh side down in hot butter mixture. When lightly browned, turn pieces over. Cut and squeeze the lemon over the fish. Cook for about 3 minutes more.

Serve hot with butter sauce poured over.

4 servings.