Sear-Roasted Salmon Fillets with Lemon-Ginger Butter
Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
Ingredients
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6 tablespoons butter, well softened at room temperature
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2 tablespoons fresh lemon juice, warmed slightly
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2 tablespoons minced fresh ginger
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2 tablespoons snipped fresh chives
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Olive oil for the pan
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4 salmon fillets (5 ounces each), skinned if you like, patted dry
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Salt and freshly ground black pepper
Directions
1.
In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.
2.
Heat the oven to 500 degrees F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.
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