In a large non stick frying pan or add the olive oil and whole garlic, on medium heat cook for approximately 1 minute, be careful not to burn the oil or garlic. Add the salmon and cook 2-3 minutes on each side.
Sprinkle with ½ the minced parsley, ½ the peppercorns and add the white wine. Raise the heat a little and cook for 1-2 minutes, turn the steaks one more time and sprinkle with remaining parsley and black peppercorn. Continue to cook for another 3-5 minutes spooning the sauce as the steaks cook.
Taste for salt, depending on how salty the salmon is you may need to sprinkle wit a little salt. Don't overcook, the salmon is done with the internal temperature is 135-140F. Serve immediately. Enjoy!
Notes
When I serve salmon I like to serve it with a side of Parmesan Garlic Rice or wild rice, sauteed mushrooms, pan fried potatoes, grilled zucchini , roasted asparagus or even a simple lettuce salad.The best salmon to choose is the King salmon also known as the Chinook it is large and full of Omega-3s, which is the good type of fat. Omega 3s may help lower the risk of heart disease, dementia, depression and also arthritis.Salmon is cooked when the flesh flakes, it should separate easily along the white lines the run across the fillet, or the internal temperature reads 135-145F (57-62C).Leftovers should be stored in the refrigerator in an airtight container. It will keep for 3-4 days in the fridge.