Bronzed Salmon in a Butter-Wine Sauce

• 4 Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1 Tablespoon olive or canola oil
• 2 Tablespoons of your favorite seafood seasoning
• 1/4 cup white wine or chicken broth
• 1 Tablespoon butter

Directions: Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.