Sear-Roasted Salmon Fillets W Lemon-Ginger Butter - 1g Carbs, 0g Fiber

From: Fine Cooking Issue No. 31 via Serves 4 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.

  For the Butter:

6 Tbsp butter, well softened at room temperature 2 Tbsp fresh lemon juice, warmed slightly 2 Tbsp minced fresh ginger 2 Tbsp snipped fresh chives

  For the Salmon:

Olive oil for the pan 4 salmon fillets (5oz each), skinned if you like, patted dry Salt and freshly ground black pepper


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


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 min. Flip the fish over and put the skillet in the oven. Roast for 2 min. for medium rare; 4 min. 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.

Serves:4 Nutrition per Serving: 379 Calories, 29g Fat, 1g Carbs, 125mg Cholesterol, 65mg Sodium, 29g Protein, 0g Fiber, 69% Calories from Fat, 1% Calories from Carbs

Contributed by Edit

Community content is available under CC-BY-SA unless otherwise noted.