Pan-Seared Salmon Fillets With Smoky Chile-Lime Butter Sauce

1 fave
More from this source
SF Gate


Add a comment


4 center-cut fresh, wild salmon fillets, each weighing 6 ounces, removed of pin bones

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil

2 tablespoons butter + 1 1/2 sticks (12 tablespoons) chilled butter, cut into 1-inch cubes

2 cloves garlic, peeled and minced (about 1 1/2 teaspoons)

1 teaspoon chile powder or ground chile, or less to taste

1 teaspoon smoked paprika

1/4 cup lime juice

You might also like

Seared Salmon With Shallot + Green Onion Relish
The Year In Food
Pan-Seared Salmon W/ Sweet & Spicy Orange-Cocon...
Parade Magazine
Seared Wild Salmon With New Potatoes And Dijon...
Bon Appetit
Seared Wild Salmon With New Potatoes And Dijon...
How To Sear Salmon Fillets
The Shiksa in the Kitchen
Seared Salmon On Baby Spinach
Pan Seared Salmon
What's Gaby Cooking
Spiced Pan-Seared Salmon
Martha Stewart
Sear-Roasted Salmon Fillets With Lemon-Ginger B...
Fine Cooking
Pan-Seared Salmon With Baby Greens And Fennel
Fine Cooking