Sear Roasted Salmon Fillets With Lemon Ginger Butter Recipes

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SEAR-ROASTED SALMON WITH LEMON GINGER BUTTER



Sear-Roasted Salmon With Lemon Ginger Butter image

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.

Provided by PanNan

Categories     Asian

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Heat oven to 500°F.
  • Combine the butter, lemon juice, ginger and chives in a small bowl. Set aside and keep at room temperature while the salmon cooks.
  • Heat a large ovenproof skillet over medium high heat. Add olive oil to skillet.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 395, Fat 30.2, SaturatedFat 13, Cholesterol 110.3, Sodium 257.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 29.1

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

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