Thaw out and rinse off your fillets. Chop up a jalapeño pepper. We always have a jar of jalapeños in the fridge and i used one of those or you could use afresh one if you like. Then pat the fillets dry on a paper towel. With the "present" side -which is the side without the gray in the middle- up. Sprinkle with salt, pepper, garlic powder and dried dill weed. You can substitute, or add, other herbs or spices at this point like lemon zest or oregano or red pepper or , well you get the picture. With fish filets I usually go with the dill weed and garlic powder. But, hey, let your imagination run wild and do it the way YOU want to.

Put a frying pan on a medium high and swirl in about a tbsp. of olive oil. Let it get hot and put the salmon in with the seasoned side down then season the side that is looking at you. Give it about 2-4minutes a side depending on how thick the filets are and how well done you like them. We like them a little more done than some folks like their salmon so we let them get firm before we take them out. If the surface is browned but the filet is soft to the poke it will be barely done in the middle. But I bet you already knew that too.

Take the fillets out and put them aside on a plate that will catch the drippings. Add a tbsp. of butter and the jalapeño to the pan then squeeze the juice from a lemon in. Put the skins from the lemon halves in the sauce. Using a wooden spoon mix it up and scrap the bits off the bottom of the pan. Add the wine. Bring it up to a simmer and let it reduce a little. Put the filets and the drippings in the pan for a minute. Gently turn them over a couple of times as they warm back up.

Serve them up! With the sauce spooned over them and a garnish of chopped basil or parsley. Gammy likes a good Pinot Grigio with seafood so guess what wine we will have with our Sautéed Salmon with White Wine Jalapeño Sauce tonight. I'll bet you enjoy this. We did.