Seared Salmon with Herb Compound Butter

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Gluten-free/Nut-free

Skill Level: Beginner

Yield: 4 servings

Prep Time: 15-20 minutes, plus 30 minutes chilling time for the butter

Cook Time: 10 minutes

Equipment Needed:

• Cutting board 

• Chef's knife 

• 12-inch nonstick skillet

The Recipe:

Ingredients:

• 1 stick unsalted butter at room temperature

• 1-1 1/2 tablespoons minced shallot (about half of a medium-sized shallot)

• 1 teaspoon minced garlic (about 1 large clove)

• 1 tablespoon fresh lemon juice

• 2-3 teaspoons minced Italian flat-leaf parsley

• 4 skin-on salmon filets (5-7 ounces each)

• Kosher salt

• Freshly ground black pepper

• Extra virgin olive oil

Procedure:

1. Make the herb compound butter: Add the room-temperature butter, minced shallot, minced garlic, lemon juice, minced parsley, and a pinch of Kosher salt to a medium-sized bowl. Use a fork to mash and stir until all components look evenly mixed together. Lay a piece of plastic wrap (about 12-18 inches long) out flat on your counter. Transfer your butter mixture into a rough log-shape onto the center of the plastic wrap.
   

Fold the side of the plastic wrap that is closest to you over the butter and use your hands to form the butter into a more solid log-shape.

Once you have a decent cylinder, continue rolling the butter-log until it is tightly enclosed in the plastic wrap. Use both hand to roll the butter into as uniform of a cylinder as you can (channel your younger self and pretend it's play-doh).

Twist the ends of the plastic wrap tightly once you are satisfied with your butter-roll.

Refrigerate butter for at least 30 minutes before using, so that it is able to harden back up and you can cut clean discs.

2. While the butter is chilling, prepare the salmon. Place salmon filets on a cutting board and pat dry with paper towels. Run your fingers gently over each filet to look for pin bones; pull these out and discard if you find any. Sprinkle each filet liberally with Kosher salt and freshly ground black pepper.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add1-2 tablespoons of olive oil and swirl pan to coat.

4. Once the oil is shimmering, add the salmon filets to the pan skin-side up. Allow to cook, undisturbed, for 5 minutes.

5. Use a flexible spatula to carefully turn the filets over. Continue cooking an additional 3-5 minutes, or until the internal temperature of the salmon reaches 145 degrees in the thickest part of each filet (or the fish flakes off easily when pulled with a fork).

To Serve: I like serving salmon with some type of green vegetable and optimally a potato of some kind, if I have time, plus a squeeze of lemon. The awesome thing about this compound butter is that it tastes GREAT on top of both of those things as well! The plate at the top of the page shows my salmon with a baked potato and pan-fried asparagus, all topped with a disc of the herb compound butter.

Tips:

• Letting your butter sit out at room temperature for about an hour should produce butter that is sufficiently soft. If you press your finger gently on top of the butter and it leaves a mark, you should be good to go.
  

• If you're in a bit of a rush and you forgot to leave your butter out, try bringing some water to a boil (in the microwave works fine), then filling a pint glass with the boiling water. Stand a stick of butter on one end, then empty the hot water out of the cup and quickly put it over the stick of butter. Allow to sit for 10 minutes, and you should have butter that is pretty sufficiently softened. I try to avoid microwaving butter in order to soften it, as it's tricky to get the perfect amount of time without ending up with some melty butter.

• If you find that the butter is too difficult to mash with a fork, you can further soften it up with a hand mixer if you like, then mix in the garlic, lemon juice, shallot, and parsley by hand.

• Be sure to use freshly squeezed lemon juice and not bottled in this recipe, or you will not achieve the same results.

• Red onion could be substituted for the shallot in this recipe as their flavor profiles are pretty similar; I like that shallot is a little bit milder and more delicate and I think that pairs well with the salmon.

• Flat-leaf Italian parsley has great flavor, and could also be used to garnish your salmon if you have some extra. Do not substitute curly parsley here; in my opinion curly parsley should really only be used as a decorative garnish on a plate of eggs (if then).

• Compound butters are SO much fun to play with!! I like to use what I have on hand, and try to use flavors that will complement my dish. This is also a great way to use herbs that are nearing the end of their lives. Compound butters are great on meats, vegetables, as a spread on dinner rolls...endless possibilities. Another combo I really like with salmon uses minced fresh dill in place of the parsley.

• Compound butters can be frozen for longer storage if you don't think you will go through the whole stick within a couple of weeks. After wrapping tightly with plastic wrap, roll your butter up in a piece of parchment paper, tightly twist the ends, and label. Compound butters can be frozen for up to 6 months. You should be able to slice off discs from frozen butter with a sharp knife, but if you have trouble you can let it sit at room temperature for 5-10 minutes before slicing.
  

• If I have choices when it comes to salmon selection, I always opt for Alaskan Sockeye Salmon even though it's a tad more expensive than Atlantic. The color and flavor are deeper and superior in my book.

• When I say sprinkle liberally with Kosher salt, I really mean it! I give each filet at least two big 3-fingered pinches of salt and several grinds of pepper.
  

The Story:

I remember feeling surprised when my kids tried salmon for the first time and proclaimed that they loved it. For some reason salmon has always held a stigma for me as a sophisticated, "adult" food, but really, what's not to like?! When properly cooked, salmon is delicious no matter who you are. As a parent, this is a win-win situation, because salmon is not only tasty but chock-full of healthy stuff too.

Salmon is rich in omega-3 fatty acids, which support brain health and can decrease inflammation. Salmon also contains the vitamin B12 among many others, which aids in nervous system health and red blood cell formation. It's also a great source of protein and potassium, all while being relatively low in fat.

I have tried cooking salmon many ways, and this method always yields the juiciest, tastiest salmon with a perfect salt-and-pepper crust on top, so it's my go-to. This recipe is also a great example of the beauty that happens when you let simple-but-good ingredients really shine by not adding a lot of extra seasonings, sauces, etc. As an added bonus, it's such an easy preparation! This simple seared salmon with herb compound butter is a fan-favorite in my house, and I hope it becomes one in yours too!

Happy tasting!