Salmon With Smoked Salmon Butter
Elevate your seafood game with this elegant yet effortless Salmon with Smoked Salmon Butter recipe. The smoky richness of the butter melds beautifully with the tender, flaky fish, creating a dish that’s both luxurious and approachable.
Perfect for weeknight dinners or special occasions, this recipe celebrates bold flavors with minimal effort. The buttery essence of smoked salmon, brightened by fresh dill and zesty lemon, transforms a simple salmon fillet into a gourmet experience.
Pair this dish with your favorite sides, and let its simplicity shine. Whether you’re hosting a dinner or indulging solo, this recipe delivers elegance in every bite.
Salmon With Smoked Salmon Butter: Ingredients That Elevate
- Wild Sockeye Smoked Salmon: The smoky essence that infuses the butter with depth and elegance, setting the tone for this luxurious dish.
- Unsalted Butter: A creamy canvas to blend with smoky and herby flavors, creating a rich, velvety topper.
- Lemon Zest: Bright and aromatic, it adds a zippy contrast to the buttery richness.
- Fresh Dill: A fragrant herb that enhances the dish with its grassy, citrusy undertones.
- Salmon Fillets: The star of the plate, with its succulent texture and robust flavor, perfectly complemented by the butter.
Salmon With Smoked Salmon Butter
This dish transforms a simple salmon fillet into an elegant meal with the help of smoky, herb-infused butter. Whether you’re impressing dinner guests or preparing a quick weeknight feast, this recipe guarantees a flavorful outcome. Below, you’ll find expert tips, serving ideas, and answers to common questions to ensure a perfect execution every time.
Recipe Tips
- Perfecting the Butter:
When preparing the smoked salmon butter, ensure the butter is softened at room temperature for easier mixing. Using sockeye smoked salmon amplifies the flavor, but feel free to substitute with any smoked variety you love. Form the butter into a tight cylinder before freezing to simplify slicing later. - Achieving Crispy Skin:
For perfectly crisp salmon skin, make sure the fillets are thoroughly patted dry before cooking. Using a cast iron skillet ensures even heat distribution, and pressing the fillets lightly onto the skillet’s surface will help the skin sear evenly. - Adjusting Doneness:
Keep an eye on the fillets while cooking to avoid overcooking. For medium-rare salmon, look for slightly translucent flesh in the center when tested with a fork. If you prefer well-done, extend the cooking time by a minute or two per side.
What to Serve with Salmon With Smoked Salmon Butter
- Herbed Quinoa Salad:
A light and nutty quinoa salad, tossed with fresh parsley, cherry tomatoes, and a lemon vinaigrette, beautifully complements the buttery richness of the salmon. - Garlic-Roasted Asparagus:
Crispy asparagus spears roasted with garlic and olive oil provide a fresh, earthy side that balances the smokiness of the butter. - Creamy Mashed Potatoes:
For a comforting touch, pair the salmon with velvety mashed potatoes. Add a hint of dill to echo the flavors of the butter.
FAQ
- Can I prepare the butter in advance?
Yes! The smoked salmon butter can be made up to two weeks ahead and stored in the freezer. Just slice what you need when ready to use. - What other fish can I use for this recipe?
Arctic char, trout, or even white-fleshed fish like cod work wonderfully with this butter. Adjust cooking times for thinner fillets. - Can I grill the salmon instead of pan-searing?
Absolutely. Grilling adds a lovely smoky char to the fish. Brush the grill with oil to prevent sticking and cook over medium-high heat. - What wine pairs best with this dish?
A crisp white wine like Sauvignon Blanc or a light Pinot Noir pairs beautifully with the rich, smoky flavors of this salmon recipe.
This recipe brings an extraordinary depth of flavor to your table with minimal effort. With these tips, pairings, and answers to common questions, you’re all set to create a meal that’s as refined as it is delicious.
Salmon With Smoked Salmon Butter
Ingredients
- Salmon fillets with skin cut into four equal portions (approximately 1½ pounds)
- Smoked salmon preferably sockeye
- Unsalted butter softened to room temperature
- Lemon zest
- Fresh dill finely chopped
- Extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Step 1
- Finely chop the smoked salmon and transfer it to a small bowl. Combine with softened butter, mashing the mixture thoroughly using a fork. Incorporate lemon zest and minced dill, ensuring the ingredients are evenly distributed. Shape the mixture into a compact cylinder, approximately two inches in diameter, wrap it in plastic, and place it in the freezer. Preheat four serving plates to keep warm.
- Step 2
- Heat a large skillet, preferably cast iron, over medium-high heat. Add olive oil and spread it evenly across the pan’s surface. Thoroughly dry the salmon fillets using paper towels, then place them skin-side down in the skillet. Raise the heat to high, cooking for about three minutes until the skin is crisp and golden. Flip the fillets and sear the flesh side for an additional two to three minutes, or until the desired doneness is achieved.
- Step 3
- Retrieve the butter from the freezer and slice it into four evenly sized portions. Once the salmon is cooked, transfer each fillet, skin-side down, to a preheated plate. Lightly season the fish with salt and pepper, then top each portion with a slice of smoked salmon butter. Serve immediately.
