Salmon with Smoked Salmon Butter

Salmon with Smoked Salmon Butter

Prep Time: 20 Minutes
Servings: 4

Ingredients:

• 1 ounce smoked salmon, preferably sockeye 
• 6 tablespoons unsalted butter at room temperature 
• 1 teaspoon lemon zest 
• 1 tablespoon minced fresh dill 
• 1 tablespoon extra-virgin olive oil 
• 1 1/2 pounds salmon fillet with skin, in 4 equal pieces 
• Salt and ground black pepper

Preparation:

• Use a knife to mince smoked salmon. 

• Place in a small bowl. Add butter and, with a fork, mash together until well combined. 

• Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.

• Heat a large heavy skillet, preferably cast iron, on medium-high.

• Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. 

• Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.

• While fish cooks, remove butter from freezer and slice into 4 patties. 

• When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.