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Nutrition Facts
Serving Size 1 (180g) Recipe makes 4 servings
Calories 379
Calories from Fat 260		(68%)
Amount Per Serving		%DV
	Total Fat 28.9g	44%
	Saturated Fat 12.7g	63%
	Monounsaturated Fat 10.7g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 217mg		9%
Potassium 484mg		13%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 28.3g		56%
detailed view... how is this calculated?

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Sear-Roasted Salmon With Lemon Ginger Butter

Recipe #221528 | 22 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: PanNan
Apr 9, 2007

This recipe is adapted from Fine Cooking magazine. It has a golden crust from the sear, a juicy center, and is topped with a dab of rich flavorful butter. This is very nice served on top of a bed of rice accompanied by sugar snap peas or asparagus. Salmon dishes are common in the US Northwest.

SERVES 4 (change servings and units)

Ingredients

6 tablespoons butter, softened
2 tablespoons fresh lemon juice
2 tablespoons minced fresh ginger
2 tablespoons snipped fresh chives
2 tablespoons olive oil
4 (5 ounce) salmon fillets, skinned
sea salt
fresh ground black pepper

Directions

1
Heat oven to 500°F.
2
Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks.
3
Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet.
4
Sprinkle salmon fillets with salt and pepper. When the oil is very hot, add the fillets to the skillet and cook until browned, about 1 - 2 minutes.
5
Flip the fish over and place the skillet in the hot oven. Roast for about 4 - 5 minutes. Check with the tip of a knife to make sure the salmon is done.
6
Remove the pan from the oven, and immediately transfer the fillets to a serving plate and top each fillet with a dab of the lemon ginger butter.

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Featured Reviews for This Recipe

From: realbirdlady

On Jun 29, 2008

A simple easy dish, with an interesting combination of seasonings. Unfortuntely, they didn't quite come together for me - there were too many mouthfuls with just one distinct flavor or another. I think maybe mixing the butter the day before so that the ginger, chives, and lemon juice could infuse it would work better. I didn't need quite this much butter for the fish, so used it in a simple rice accompaniment.

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From: Chef #603442

On Oct 2, 2007

My boyfriend wouldn't stop talking about this dish through the entire meal, moaning and telling me that it's the 2nd best dish I've ever made, next to my Ahi. And believe me I cook ALOT! He had 1 suggestion,to add a little chopped Jalepeno to the butter to add some heat. I will try that next time.

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From: PaulaG

On Sep 23, 2007

Simple and delicious pretty much says it all. This was served with a Spanokorizo (Spinach and Rice Casserole), a side salad and fresh baked bread for a wonderful Sunday meal.

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From: Miami Mamacita

On May 4, 2007

Great recipe! I don't like fish personally, but I made it for my fiance and he loved it!

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Read all 5 reviews