Sear-Roasted Salmon With Lemon Ginger Butter

Total Time
Prep 15 mins
Cook 7 mins

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.

Ingredients Nutrition


  1. Heat oven to 500°F.
  2. Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks.
  3. Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet.
  4. 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.
  5. 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.
  6. 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.


Most Helpful

This was great and simple. I loved the ginger, it added brightness to the richness of the salmon. Thanks for posting Nan!!! Made for Culinary Quest FP 2014.

Mrs Goodall September 23, 2014

I used scallions instead of chives, and preshredded ginger root. These substitutions led to a somewhat less vibrant butter sauce. My wife suggested beefing it up with 3/4 tsp Worcestershire sauce. This was an excellent rescue! I think the original recipe with chives and fresh ginger is probably very good without the additional ingredient.

Jacob Galley January 11, 2010

A simple easy dish, with an interesting combination of seasonings. Unfortuntely, they didn't quite come together for me - there were too many mouthfuls with just one distinct flavor or another. I think maybe mixing the butter the day before so that the ginger, chives, and lemon juice could infuse it would work better. I didn't need quite this much butter for the fish, so used it in a simple rice accompaniment.

realbirdlady June 29, 2008

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