A dear friend asked for instructions on how I cook Salmon so that it stays flavorful and moist. It’s fairly simple: I brown it and finish it with steam.
Slice the salmon fillet into serving size pieces about 1.5 inches wide. Arrange the pieces skin-side down on a plate. Salt and then spread soft butter on the top (pink) side.
Select a skillet with a lid that’s large enough for all the salmon. Pre-heat it until water beads and dances when splashed on the dry surface (about 350 degrees). Apply a light coating of olive oil, and quickly place all the pieces in the skillet, buttered side down, skin up. Sear for 90 seconds uncovered, then turn skin-side down. The pink side will be pleasingly brown thanks to the butter. Reduce the heat a bit (300) and sear for another 90 seconds.
Holding the lid at the ready splash in some dry sherry (1 to 2 oz) and clamp the lid on trapping the steam as the liquid flashes to vapor. Reduce the heat but keep the liquid boiling (275), and steam for 3 minutes. Remove from the heat and leave covered until you serve it. The liquid remaining in the pan may be spooned over the salmon when you plate it.
This same method would well for steaks and hamburgers. Pre-season the meat with salt butter and mustard before searing.