1. Prep: Cut a Salmon fillet into equal servings (with skin on), dice very finely, shallots, ginger and garlic.
2. In a pan on medium heat, drizzle oil and place salmon skin on the pan. It will take some time for the skin to becom crispy, make sure to not move salmon to much and let the pan do the work to avoid the skin getting stuck to the pan.
3. Once the salmon has released from the pan you can flip the salmon to verify crispyness of the skin, and keep salmon on pan till cooked.
4. Once salmon is cooked and skin is cirspy, place salmon skin side up in a deep plate or bowl.
5. Right away place white win in the hot pan, then put butter, ginger, shallots, garlic, a few pinches of salt, and a some fresh or dried savory. The sauce should cook for a few minutes, and you should smell the aromatics. Make sure to control the heat on the pan to not burn your armoatics. Once ready, the sauce should have a yellowish velvetty texture, and you should smell all the aromatics of the shallots, garlic and ginger.
6. Once sauce is ready, strain the sauce with a chinois or strainer and drizzle the sauce around the fish (not on the skin).
7. Feel free to garnish with herbs and hollandaise sauce (optional).

Bon Appetit!