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You need salmon steaks skin on.
You need medium russets potatoes peeled.
You need butter.
Provide cream.
You need to prepare green vegetables (broccoli, green beans, sugar snap peas etc.).
Provide lemon.
Use Salt and pepper.

Season flesh of salmon with salt and pepper; turn over and brush skin with soy sauce. We love cooking salmon and other fish sous vide (which doesn't require any special equipment) Here, we pair these fork-tender fish pieces with our Green Pea Mash—a side that's at once rich and bright thanks to a winning combination of butter and Crispy Whole Trout With Greens and Bacon. Transfer to a plate and cover Meanwhile, place the frying pan over high heat. Perfect Pan Seared Salmon with Lemon butter Cream Sauce and Crispy Skin.

Put peeled and washed potatoes in large saucepan filled with Cold water and bring to boil. Cook till potato is soft all the way through..
Strain potato over sink, put half butter back into sauce pan and also add back potatoes while it is still hot. Whisk and/or mash like a crazy person till smooth, add cream till right consistency.
In hot non stick fry pan with little oil, place salmons skin side down and cook a good third / quarter of the fish 5-10 mins then flip over, cook for another 5..
If you like it deliciously medium rare, take off now and rest otherwise cook salmon on the sides till over-cooked. 😜.
In same pan squeeze half lemon juice to de glaze pan and add remaining butter and be sure to whisk it around till a nice sauce forms..
Serve with greens, mash, salmon and drizzle with lemon butter sauce.

Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters. When using canned salmon I drain and leave the skin in the mix. A simple, elegant Pan Seared Salmon recipe in a lemon browned butter sauce. When zesting the lemon, make sure you are only getting the yellow portion of the skin and avoid the white pith underneath which can add bitter tones. The most delicious lemon and butter sauce.

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