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

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Ingredients

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

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