Inspired by the Sensei:
1/2 lb. Salmon Filet
cut thin slits onto the top, into the skin
On the whole salmon
In the slits
1 Tbsp. Olive Oil
1 Tbsp. Lemon
1 Tbsp. Water
Small pan on medium to high heat:
1 Tbsp. Butter
Place the filet skin-side on the pan until brown. Wait until 2/3rds of the way is cooked. Med to high heat (@ 4) for 7 minutes.
Flip, pour liquid ingredients and then continue until the whole filet is cooked. 5 mins on the non-skin side.
Serve on salad with a slightly sweet taste.