Sear-Roasted Salmon Fillets With Lemon Ginger Butter

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Washington Post


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4 (20 ouncesl) salmon fillets (skin-on or skinless), about 3/4 inch thick

3/4 stick (6 tablespoons) unsalted butter, softened

2 tablespoons lemon juice, warmed slightly*

2 tablespoons finely minced ginger root

2 tablespoons snipped chives

Olive oil , for searing


Freshly ground black pepper

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