Bronzed Alaskan Salmon in Butter Wine Sauce

4 Alaskan Salmon steaks or fillets (4-6oz. each), fresh or frozen
1 T. olive oil
2 T. seafood seasoning
1/4 C. white wine
1 T. butter

1. Rinse any ice glaze from frozen Alaskan Salmon under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of salmon with oil.  Place salmon in heated skillet and cook, uncovered, about 3-4 minutes, until browned.  Shae pan occasionally to keep fish from sticking.
2. Turn salmon over and sprinkle with seafood seasoning.  Cover pan tightly and reduce heat to medium.   Cook for 2 minutes; add the wine and butter to the pan.  Continue to cook, uncovered, an additional 1-2 minutes for fresh fish or 4-6 minutes for frozen.  Cook just until fish is opaque throughout and sauce is reduced.  Drizzle sauc over salmon when serving.