Sprinkle the flesh side of the salmon steaks with a pinch of salt and pepper.
Heat one or two tablespoons of butter in a good non-stick skillet over medium high heat. When the pan is hot and the butter starts to foam, place the salmon in the skillet SKIN SIDE DOWN. Sear for 5 - 7 minutes. Do not move it around.
Carefully flip the salmon to FLESH SIDE DOWN and sear for an additional 3 minutes. Transfer to a plate, cover and keep warm while preparing the butter sauce.
If you have smaller pieces of salmon, you can cook more than one at a time. Add additional butter to the skillet as needed during the searing process. Wipe the skillet clean between each batch to prevent the butter from burning and becoming bitter.
Herbed Butter Sauce
In the same skillet (wiped clean), melt ¼ cup of butter over LOW heat. Gently swirl the butter until it is lightly golden and begins to foam.
Whisk in the fresh lemon juice, rosemary, salt and pepper. Swirl and cook on LOW 4 - 5 minutes until the butter is golden.