This recipe is not as much about the salmon as it is about the tartare cream. It is really fine and you should just memorise the recipe roughly, so you can always look smart when someone is asking at a party:
“Does anyone know any sauce that goes great with salmon?”
I know, it never happens.
Pictured is the quick and high heat method of pan-searing salmon, and you should do it slowly.
Link to the recipe
BBC Good Food