We always buy our fish from a fishmonger, so we can always get a salmon fillet cut from the head end of the fish - it's the best cut for "salmon steaks". Don't cut the salmon into smaller steaks; you can do that once they are fully cooked. 

One of the most important things to remember when cooking meat/fish is that your raw material must not be too cold when it goes on the pan. If the temperature is too low, the meat will end up "boiling" instead of frying. 

Therefore, take the meat out in good time, preferably 30 minutes before.

Sprinkle the fish with salt on both sides, a quarter of an hour before you fry it. The salt helps to draw out the moisture from the meat and make it juicier.

Heat a heavy-bottomed pan over medium-high heat with oil.

Pat the fish clean of salt, which can be done with paper towels.

Place the fillet skin-side down and let it fry for 2 minutes. 

Put the butter in the pan and give the fish 3-4 more minutes on the skin side.

Flip the fish and give it 30 seconds on the other side.

Drizzle a bit of lemon juice on the fish and serve it together with some good flake salt.

 

Cut the cabbage in half and remove the outer leaves. 

Mix the oil with salt and pepper in a small bowl and brush the cabbage on all sides.

Heat a pan on medium-high heat and fry the cabbages for 3-4 minutes on each side.

The sage leaves need 2-3 minutes on each side.

As you can see in the picture below, you can easily fry everything at the same time.

 

Scrub/peel the potatoes and halve those that are too large, so they are all as evenly sized as possible.

Boil them for 12-18 minutes in a pot with a little salt in the water. The potatoes are ready when they release by pricking them with a sharp knife.

When they are ready, briefly toss them in the remaining browned butter in the pan together with roughly chopped flat-leaf parsley.

 

Serve everything together.