Pan Roasted Sockeye Salmon with Lemon Dill Compound Butter

By: Melissa A. Trainer

Recipe courtesy of friends at Copper River Marketing Association.

This delicious recipe is great for a quick simple, weeknight dinner or dinner party with friends! The salmon is pan-roasted until tender and beautifully cooked, then finished with a savory compound butter that melts right over the hot fish. As the butter softens, it turns into an aromatic sauce that adds richness, flavor, and just the right amount of elegance.

It's an easy way to take a simple piece of wild Alaskan salmon and make it feel restaurant-worthy, without making dinner complicated.

• Preheat oven to 400 F.
• Season the salmon fillets with salt and spray lightly with the oil.
• Combine the butter, lemon juice, garlic, and fresh dill in a mini chopper and process the mixture until it is smooth and well combined. Transfer the compound butter to a piece of wax paper and form into a chunky log and wrap with the wax paper.
• Spray a heavy ovenproof frying pan* with canola oil and preheat on the stove over moderately high heat. Place the fillets flesh side down in the pan and sear for about one minute. Turn the fillets and sear, skins side down, for about another minute.
• Bake the fillets in the oven for about 7-8 minutes, or until the flesh is opaque and flakes easily with a fork.
• Transfer fillets to plate, put a couple thin slices of lemon dill butter on each fillet and let it melt to create a simple sauce.
• Serves 2.
• *Check the pan’s manufacturer’s product specifications to be sure the pan is ovenproof.
• Serving Suggestions: Steamed (or roasted) baby potatoes, sliced carrots, minty peas, steamed asparagus

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