Salmon With Smoked Salmon Butter

Total Time: 20 minutes

Serves 4

Ingredients

• 1 ounce smoked salmon (preferably sockeye)

• 6 tablespoons unsalted butter, softened to room temperature

• 1 teaspoon lemon zest

• 1 tablespoon minced fresh dill

• 1 tablespoon extra-virgin olive oil

• 1½ pounds salmon fillet with skin, cut into 4 equal pieces

• Salt and freshly ground black pepper

Preparation Instructions

1. Prepare the Smoked Salmon Butter

• Mince the smoked salmon into fine pieces using a sharp knife; transfer to a small bowl.

• Add softened butter to the bowl. Using a fork or spatula, thoroughly mash the butter and smoked salmon until evenly combined.

• Incorporate lemon zest and minced dill, mashing again to ensure all ingredients are well-distributed.

• Original Method (Freezer-Ready Butter): Scoop the mixture onto a clean work surface lightly dusted with butter (to prevent sticking). Shape into a cylinder approximately 2 inches in diameter. Wrap tightly in plastic wrap and freeze for at least 15 minutes to firm up.

• Alternative Method (Room-Temperature Butter): Skip the cylinder shaping. Keep the butter mixture at room temperature (it will remain spreadable); portion out 4 spoonfuls as needed for serving.

2. Sear the Salmon Fillets

• Preheat a large heavy-bottomed skillet (cast iron is ideal for even heat distribution) over medium-high heat. Add olive oil and swirl to coat the pan.

• Pat the salmon fillets dry with paper towels to remove excess moisture (critical for crispy skin). Place fillets in the pan skin side down.

• Cook undisturbed for 3 minutes until the skin is golden-brown and crispy. Increase heat to high and flip the fillets; sear the flesh side for 2–3 minutes (adjust time for doneness: medium/medium-rare = 2–3 minutes, well-done = 3–4 minutes).

3. Assemble and Serve

• Butter Prep (If Using Freezer Method): Remove the frozen butter cylinder from the freezer 1–2 minutes before the salmon finishes cooking. Slice into 4 equal portions. For room-temperature butter, simply scoop 4 portions from the container.

• Transfer each seared fillet (skin side down) to a warmed dinner plate. Lightly season the flesh with salt and black pepper.

• Place a portion of smoked salmon butter on top of each fillet. For extra flavor, spoon any pan drippings (from the salmon sear) over the butter.

• Serve immediately with accompaniments like plain rice, a cucumber-herb salad, or roasted vegetables.

User Suggestions & Reviews

• User Note: "There are plenty of recipes using garlic (e.g., NYT Cooking’s anchovy-garlic butter), but this recipe stands out for its simplicity. Complaining it doesn’t match other recipes is like criticizing a chicken tikka recipe for not using wine like coq au vin—different dishes, different techniques."

• User Note: "Made this tonight! Adjusted the butter by adding lemon juice and mustard; the butter didn’t melt, so I stirred it into the pan drippings. Paired with rice and a herb-cucumber salad (no-oil dressing), it was delicious."

• User Note: "Loved the classic simplicity. Capers add flavor but would distract from the fresh dill. Keep it clean and bright!"

• User Note: "Skip the cylinder shaping! Just keep butter at room temp and scoop. I used half the butter, added salt, pepper, and red pepper flakes for a kick—fantastic."

• User Note: "Found answers to my tweaks in the comments! Thanks for the clarity—this recipe is flexible and works with personal adjustments."

• User Note: "I make smoked salmon cream cheese pâté, and adding butter to the mix elevates the richness. A game-changer for depth!"

• User Note: "To avoid mess when forming the butter cylinder: Place the mixture between two sheets of plastic wrap, roll gently into a cylinder, then wrap. Dust hands with flour to prevent sticking."