Seared Salmon with Lime-Butter

• Spray a large heavy skillet with nonstick cooking spray and heat it over medium-high heat. When the pan is hot, add half of the butter and let it melt. The pan should be hot enough that the butter bubbles, but not so hot that it turns brown.
• Add the salmon, skin side down, and top it with half of the lime juice and half of the salt.
• Sear the salmon (cook it without moving it) for about 5 minutes until it starts to cook through.
• Add the remaining butter to the pan, and flip the salmon. Reduce the heat slightly.
• Top the fillet with the remaining lime juice and salt. Cook it for 4 - 6 more minutes until the salmon flakes easily and is cooked through. Remove the salmon to a plate and top it with any pan drippings.

Slow Cooker Directions

• Cut the salmon fillet, if necessary, into pieces that will fit easily into the slow cooker. Place each piece of salmon on a separate piece of aluminum foil large enough to form a packet around the fish. Top the salmon pieces with the butter, lime juice and salt, and then wrap the foil to form a packet. Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)