1 tablespoon olive oil
1 tablespoon butter
2 tablespoons ground black pepper
3 tablespoons Santa Cruz Chili pepper
2 onces Bacanora ( Mezcal or Tequila can be substituted)
Melt butter with olive oil in a large sauté pan.
Brush the salmon with the olive oil and butter.
Top each fillet with pepper and chili powder, patting with your fingers creating a crust.
Heat sauté pan and place salmon flesh (spice) side down for 3 minutes.
Lower heat to medium, flip salmon and cook for 3 more minutes or until fish is cooked.
Pour Bacanora over the salmon, heat through and serve with lemon slices.