Shed a piece of salmon fillet (from my cutting action), scratch the skin side twice and rub lemon juice all around. This keeps the meat firm and gives it more flavor.

Lightly dust the skin side with flour. Prevents sticking in the pan. Then add salt and pepper.

In a pan, in oil, fry on the skin side. Reduce to medium temperature. Add the butter and the spices. Scoop several times with the oil / butter.

If the steak is bulging, press down gently with the wooden spoon.

Fry gently for 5 minutes, until the salmon steak is half cooked through. You can recognize it on the steak side by the change in color.

Turn and fry for another 2 minutes.

Serve and drizzle with the oil / butter mixture. This goes well with jacket potatoes and a tomato salad.