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| 1 x ca. 450 g | Salmon steaks or thick fillets; (up to 2) |
| 1 1/2 Esslöffel | butter or margarine |
| 3 | Shallots or green onions; including some green parts, finely chopped |
| 1 | cloves garlic minced |
| 1/2 Tasse | Regular chicken broth or 1/4 cup each broth and dry white wine |
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Rinse fish and pat dry. In a wide frying pan, melt butter over medium heat. Add shallots or green onions and garlic and cook, stirring, until limp (about 3 minutes). Add broth and bring to a broil.
Arrange fish in the pan in a single layer. Reduce heat, cover, and simmer until just lightly translucent (3 to 4 minutes for fish 1/4 to 1/3-inch thick; 4 to 6 minutes for fish 1/2 to 3/4-inch thick; 8 to 12 minutes for fish 1 to 1 1/2-inch thick.
With a wide spatula, lift out fish and put on a platter. Cover and keep warm. Boil pan liquid, with any liquid that accumulates on the platter, over high heat until it thickens slightly. Serve fish and pour pan juices over.
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