Whip up Salmon with Lemon Herb Butter in no time for a fresh, flavorful, and fast dinner!
Recipe byTessa Arias
1stick unsalted butter, at room temperature
1lemon, zested and juiced
2tablespoonschopped fresh thyme
2tablespoonschopped fresh rosemary
2garlic clove, minced
Kosher salt and freshly ground black pepper
4salmon fillets, skin on
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.
Salmon with Lemon Herb Butter https://handletheheat.com/salmon-lemon-herb-butter/ October 14, 2013