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The Washington Post

Sear-Roasted Salmon Fillets With Lemon Ginger Butter

Sear-Roasted Salmon Fillets With Lemon Ginger Butter 4.000
Sep 27, 2006

In this two-step cooking process, the fish emerges from the oven with a delicate, flavorful crust and a moist interior. The bright-tasting butter melts to form a tangy sauce. The recipe makes more than enough butter; wrap unused butter in plastic wrap and store in the refrigerator for up to 5 days or freeze for up to a month, and use as a compound butter for meat, fish or vegetables.

Serve the salmon with polenta and steamed green beans.


Servings: 4
Ingredients
  • 4 (20 ounces) salmon fillets (skin-on or skinless), about 3/4 inch thick
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 2 tablespoons lemon juice, warmed slightly*
  • 2 tablespoons finely minced ginger root
  • 2 tablespoons snipped chives
  • Olive oil, for searing
  • Salt
  • Freshly ground black pepper

Directions

Preheat the oven to 500 degrees. Remove the salmon fillets from the refrigerator, pat dry and set aside at room temperature.

In a small bowl, combine the butter, lemon juice, ginger and chives. Set aside.

Place a large ovenproof skillet over medium-high heat and add just enough olive oil to make a light film. Season the fillets lightly with salt and pepper to taste. When the oil is very hot, add the fillets, skin side up, and sear until nicely browned, about 1 minute. Turn them over; immediately place the skillet in the oven. Roast for 2 minutes for medium-rare, 3 to 4 minutes for medium. Check for doneness by flaking the fish with the tip of a knife at its thickest part; the flesh should be barely opaque at the center.

Transfer the fish to individual plates; any skin probably will remain stuck to the bottom of the skillet. Serve immediately, with a dollop of melting lemon ginger butter on top of each fillet.

*NOTE: Warmed lemon juice will combine more readily with the butter, but it should not be hot enough so that the butter melts. A few seconds in the microwave is all it needs.


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Recipe Source

Adapted from "The 150 Best American Recipes," by Fran McCullough and Molly Stevens (Houghton Mifflin, 2006, $30). It first appeared in Fine Cooking magazine.

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (with 1 tablespoon butter): 382


% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 11g 55%

Cholesterol: 116mg 39%

Sodium: 156mg 6%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 28g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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