If using frozen salmon patties, let them thaw in the refrigerator.
Rinse patties under cool water; pat dry w/ a paper towel. Set aside.
OR: if you're pressed for time, you can thaw the pre-packaged steaks in a bowl of cold water, leaving them in the plastic sealed bag until they are thawed. Don't soak the opened fish in water.
In a med. sauce pan, melt the olive oil and butter over medium heat. Add the pressed or finely minced fresh garlic and the red pepper to the heated oil/butter mixture, and stir just until the garlic is glisten-y and fragrant and golden, about 30 seconds! Do not let it brown. Garlic burns very easily, so be watchful!
Lay the salmon steaks on top of the garlic. Pour lemon juice, balsamic vinegar over salmon. Sprinkle with dill seasoning. Turn to low, and cover. Allow salmon to poach for approximately 15 minutes. Remove lid, and add 1 Tbsp. butter. Let the butter melt, and continue to cook, uncovered, for just a few minutes while the sauce thickens slightly and reduces to about half.
Season with coarse sea salt and fresh-ground black pepper. Serve immediately, pouring some of the balsamic reduction over each piece of salmon.
This is healthy and tasty, and goes well with a nice side of broccoli, brussels sprouts, or spinach ... something green and leafy!