Place the pepper on a rimmed plate. Press each salmon steak into the pepper, coating both sides well. Set the steaks aside.
Preheat the oven to 400 F.
Cut a small slice off both ends of each lemon. Cut the lemons in half and stand the halves on their slightly flattened, round ends in a shallow roasting pan. Drizzle oil and the wine over the lemons. Place a piece of butter on each lemon half. Sprinkle sea salt on top of each lemon. Place the roasting pan in the oven and roast for about 10 minutes, until the lemons begin to turn brown. Remove from the oven and cool. Keep the oven heated.
Over medium-high heat, warm a large frying pan until very hot, about 3 minutes. Place the salmon steaks in the dry pan and sear, without turning, for 3 minutes. Turn and sear on the other sides for an additional 3 to 4 minutes. Remove the salmon from the pan and place on a baking sheet. Finish cooking in the oven for an additional 8 minutes, or until desired doneness.
Return the pan to medium heat and squeeze the roasted lemon juice into the pan. Scrape up the brown bits in the pan and simmer until the juice is reduced by half. Remove the salmon from the oven and drizzle with the juice.