This has got to be the best salmon I've ever tasted so far and I made it myself! I cooked it the way I grill rib eye steaks, only this time, each side must be fried in butter for 2 1/2 minutes, medium heat. This will ensure that the salmon turns pink and not brown.
What I did first was to thaw the two pieces of salmon we have. Once they're all thawed out, I wiped the fish using a clean cloth. This made it easier for the salmon to turn pink later on. I then sprinkled both sides with salt and pepper. Afterward, I put one in my pan with the melted butter. Once the first salmon was done, I did the same thing with the second one.
