In a mortar, pound the garlic, salt and parsley with a pestle until a paste forms. Add the lemon juice and stir to blend. Add the olive oil in a slow stream while stirring to incorporate.
Brush the salmon steaks with olive oil and sprinkle with coarse sea salt on both sides. Place the grill pan over medium-high heat. When hot, and working in batches, grill the steaks for about 1 minute per side. The steaks should get crusty on the outside and juicy on the inside (there’s nothing worse than overcooked salmon!)
Serve inmedialtely with the majado.
Notes
The majado can be stored in the refrigerator in an air tight container for a few days.