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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Stunning and juicy. I would sear 1.5 minutes next time for a more golden crust on the fillet, with a cast iron pan.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.