2 lbs. of salmon with skin, 1 T. garlic oil, 2 T. salted butter, 3 tsp. minced garlic, 2 fresh lemons juiced and zest, 2 T. Italian parsley, finely chopped plus extra for garnish. Add 2 T. lemon juice on both sides of the fish. Season the salmon with salt, pepper, and granulated garlic. Rub and press the seasonings into the fish with your hand, set aside for 5-7 minutes. Get out a heavy skillet add the oil. Add the fish skin side down. Sear for 3-4 minutes or until crispy. Turn over, sear for 3-4 minutes or until browned and crispy. Add the butter and minced garlic, spoon the butter and garlic over the fish. Taste, adjust dry seasoning, and add the remaining lemon juice and zest. Remove from the pan, drizzle 2 T. eel sauce on top of the fish and garnish with the remaining melted butter and parsley.
EEL DIPPING SAUCE
1/4 cup soy sauce, 2 T. sugar, 1/8 cup Sauvignon blanc wine, 1/4 cup fish stock, 1/8 cup rice wine vinegar, 1 teaspoon corn starch, 1 tsp. red pepper flakes, 1/2 tsp. granulated garlic, 1/2 tsp. ground ginger. Get out a saucepan add the soy sauce, sugar, wine, and fish stock. Bring to a boil, reduce to a simmer, cook constantly stir for 3-4 minutes. Add the cornstarch, pepper flakes, granulated garlic, and ground ginger. Continue to cook and stir until the mixture is reduced to a third and starts to thicken. Remove from the heal and allow to cool. The sauce will thicken as it cools. When cool, your sauce should be the consistency of honey.