Salmon With Smoked Salmon Butter
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce smoked salmon, preferably sockeye
- 6tablespoons unsalted butter at room temperature
- 1teaspoon lemon zest
- 1tablespoon minced fresh dill
- 1tablespoon extra-virgin olive oil
- 1½pounds salmon fillet with skin, in 4 equal pieces
- Salt and ground black pepper
Nutritional analysis per serving (4 servings)
546 calories; 44 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 36 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
There are plenty of recipes out there that use garlic - this very NYT Cooking even provides one with an anchovy-garlic butter, satisfying both your demands. Multiple recipes are good for people who like variety, don't want their salmon exactly the same every time. Complaining that this one recipe isn't exactly like another you like is like complaining a chicken tikka recipe doesn't use wine like your fav coq au vin recipe does.
Made this tonight for dinner and my husband and I found it delicious. I adjusted the salmon butter a bit to my liking: added a squeeze of lemon juice and about half a teaspoon of mustard. Of course the butter didn`t quite melt on the fish, so I put it to the drippings in the pan and spooned it over the salmon. Together with plain rice and a cucumber salad with a lot of herbs and without oil in the dressing this was very good.
I like the classic simplicity of the original recipe. Capers are great with salmon...but that would make a different dish; taking something away from the impact of a good fresh dill.
There's really no need to form the butter into a cylinder - just keep it at room temperature and scoop it out a spoonful for each filet when done. Also I used half the amount of butter for the same amount of dill, smoked salmon and lemon and added salt, pepper and a sprinkle of red pepper flakes. which really kicked it up a notch. This is a great recipe.
I came to the comments section to see if I could get the answers to my questions about some tweaks I was considering, and there you were with the exact changes I want to do - thanks! :)
I make a pate with smoked salmon and cream cheese. To add great flavour, I blend in butter. Makes all the difference.
Can someone please explain how you take room temperature (aka soft) butter, mash it with a fork and then dump it onto a counter to roll into a cylinder? Much less then get that mess onto saran wrap? I'm picturing a smeared, greasy mess all over my counter attempting this, I need to be proven wrong.
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