Salmon is such a versatile fish that it can be cooked almost any way you like it — baked, grilled, or even made into cakes. But with a beautiful, fresh piece of fish, sometimes the best way to prepare it is to simply pan-roast the fillets until just-cooked. I like my salmon slightly rare in the center and perfectly pink and flaky on the edges, but there's nothing wrong with liking your fish cooked fully through. The hollandaise sauce adds a rich, buttery touch to this dish, turning the simple piece of fish into a decadent meal. Serve alongside asparagus (or whichever green you choose) and a hearty rice pilaf for a completely satisfying meal.
Lightly coat the salmon with a drizzle of olive oil and season liberally with salt and pepper. Place the salmon skin side up in a large skillet on medium-high heat. After 3-5 minutes, flip the salmon over to cook the other side. Continue cooking until salmon reaches desired doneness, about 7-8 minutes for medium-rare. Remove salmon from heat when finished.
In a small saucepan over low heat, melt the butter without letting it brown.
Combine the egg yolks, salt, and lemon juice in a blender and blend on high speed until light and foamy. Slowly drizzle in the butter and blend until the mixture is thick and bright yellow. Taste, and add more lemon juice as needed.
Drizzle on salmon and serve immediately.