In a heavy bottom skillet, heat the oil until almost smoking.
Season both filets with a teaspoon each of fleur de sel and Pierre Poivre on both sides.
Then season only the fresh side with OMG.
Lay the salmon portions skin side down to sear, about 4 minutes.
Add the butter, thyme, and cracked garlic and continue searing the salmon over medium high heat until completely crispy, about 4 more minutes, basting with the browned butter.
Turn over to the flesh side and continue cooking to desired doneness, basting. Depending on the thickness of the filets, about 3 more minutes for medium.
When ready, remove the filets to a plate and discard the thyme and garlic.
Add the red wine and turn the heat up to reduce, adding the remaining half teaspoon of fleur de sel and Pierre Poivre along with the OMG.
Reduce the wine by half, add the butter, and continue reducing over medium heat until the sauce is thickened and shiny.
Serve over the salmon with fresh thyme leaves and enjoy.
