Recipe by PanNan
This recipe is adapted from Fine Cooking magazine. It has a golden crust from the sear, a juicy center, and is topped with a dab of rich flavorful butter. This is very nice served on top of a bed of rice accompanied by sugar snap peas or asparagus. Salmon dishes are common in the US Northwest.
- 6 tablespoons butter, softened
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh ginger
- 2 tablespoons snipped fresh chives
- 2 tablespoons olive oil
- 4 (5 ounce) salmon fillets, skinned
- sea salt
- fresh ground black pepper
Directions See How It's Made
- Heat oven to 500°F.
- Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks.
- Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet.
- Sprinkle salmon fillets with salt and pepper. When the oil is very hot, add the fillets to the skillet and cook until browned, about 1 - 2 minutes.
- Flip the fish over and place the skillet in the hot oven. Roast for about 4 - 5 minutes. Check with the tip of a knife to make sure the salmon is done.
- Remove the pan from the oven, and immediately transfer the fillets to a serving plate and top each fillet with a dab of the lemon ginger butter.