- 1 stick unsalted butter, at room temperature
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 garlic clove, minced
- Kosher salt and freshly ground black pepper
- 4 salmon fillets, skin on
- 1 tablespoon olive oil
- Lemon wedges for serving, if desired
In a small bowl, combine the butter, lemon zest, lemon juice, thyme, rosemary, garlic, and salt and pepper to taste. Stir until thoroughly combined. Scoop the butter into a mound on a large sheet of plastic wrap. Roll the butter up into the plastic and shape into a log, twisting the ends of the plastic and folding them under to seal. Refrigerate until firm, at least 30 minutes or up to 3 days.
While the butter is chilling, bring the salmon fillets to room temperature. This will ensure they cook evenly and more quickly.
Heat the olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper. Cook, skin side down, for about 5 to 7 minutes, depending on the thickness of the fish, until it begins to brown and the flesh turns opaque pink. Gently flip the salmon and continue cooking another 3 to 4 minutes. Do not overcook. Remove the skin before serving by gently peeling off.
Remove the salmon to serving plates. Cut 1/4-inch to 1/2-inch thick rounds of the lemon herb butter and place on top of each piece of fish. Serve with lemon wedges, if desired.