Cooking salmon requires careful attention due to its delicate texture and premium price, as it can easily become tough, necessitating the use of a suitable cooking medium.

Choosing between butter and cooking oil depends on personal preference; while butter adds richness and aids in browning, neutral oils preserve the natural flavor of the fish.

Similar to cooking a steak, the main advantage of butter is the added richness. You can enhance the flavor by adding garlic to create a fragrant garlic butter sauce.

However, the risk of burning the butter, which can mask the fish's natural flavor and create a bitter taste, is a significant drawback due to its low smoke point.

Using high smoke point oils, like canola or vegetable oil, will help preserve the natural flavor of salmon and allow for better crust formation without the risk of burning.

You can also opt for extra-virgin olive oil. Despite its lower smoke point, requiring careful attention to prevent burning, its delicate flavor can make the effort worthwhile.