4-6 ounce salmon fillets with skin on
3/4 cup sun dried tomatoes finely chopped
2 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 tablespoon fish seasoning
Remove salmon fillets from refrigerator and allow them to reach room temperature.
Make topping: In a small bowl, combine sun dried tomatoes and butter. Mix thoroughly and set aside.
Preheat grill or cast iron griddle to medium heat. Brush fillets with oil and season.
Generously spray cooking surface with cooking spray. Place fillets on the grill, skin side up. Grill side without skin for approximately 2-3 minutes, watching carefully not to burn.
Flip to skin down side and grill for 3-4 minutes. Cover with foil until skin is crispy.
Preheat oven to 375 degrees. Place generous portion of sun dried tomato topping on top of fillets. Heat for another 6-7 minutes, until sun dried tomatoes begin to crisp.