Sear-Roasted Salmon Fillets with Lemon-Ginger Butter

Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.

• 6 Tbs. butter, well softened at room temperature
• 2 Tbs. fresh lemon juice, warmed slightly
• 2 Tbs. minced fresh ginger
• 2 Tbs. snipped fresh chives
• Olive oil for the pan
• 4 salmon fillets (5 oz. each), skinned if you like, patted dry
• Salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

Heat the oven to 500°F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 minute. Flip the fish over and put the skillet in the oven. Roast for 2 minutes for medium rare; 4 minutes for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.