- Four 6-ounce wild salmon fillets, bones removed
- Sea salt and freshly ground pepper, to taste
- 2 Tablespoons unsalted butter
- 1 1/2 Cup grape tomatoes
- 1 bunch scallions, white and light green parts only, sliced thinly
- Lemon wedges, for serving
Fill a wide pot or pan large enough to hold all of the salmon at once with enough water to cover the salmon by about an inch. (Do not put in the salmon yet.) Bring the water to a simmer. Season the salmon with salt and pepper, to taste, on both sides.
When the water starts to simmer, add the salmon. Increase the heat to return the water to a very light simmer. Cook until the salmon is just opaque in the center, for about 10 minutes per inch of thickness. Carefully remove the salmon to a serving dish.
Meanwhile, heat the butter in a skillet over medium heat until the butter melts and starts to foam. Add the tomatoes and season with salt and pepper, to taste. Cook, stirring frequently, about 2 minutes. Add the scallions, toss, and continue cooking until the tomatoes start to wrinkle lightly. Season with salt and pepper, to taste.
Serve the salmon with the tomatoes, scallions, pan juices, and lemon wedges.