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Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

Ben Fink

Servings: four.

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.


  • 6 Tbs. butter, well softened at room temperature
  • 2 Tbs. fresh lemon juice, warmed slightly
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. snipped fresh chives
  • Olive oil for the pan
  • 4 salmon fillets (5 oz. each), skinned if you like, patted dry
  • Salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size with 1 tsp. of the butter
  • Calories (kcal) : 290
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 85
  • Sodium (mg): 680
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 27


  • In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

  • Heat the oven to 500°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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Reviews (8 reviews)

  • caro | 04/15/2020

    Stunning and juicy. I would sear 1.5 minutes next time for a more golden crust on the fillet, with a cast iron pan.

  • VYinLA | 04/02/2015

    I've made several times now. Reliable and delicious. Stainless pan works better for me than my enameled cast iron. Ginger not too overwhelming; really enhances. Lovely dish for guests because it cooks so quickly; with proper mise en place, it is done with little time away from guests.

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