Equipment
Ingredients
Compound Butter
- 60 g unsalted butter, softened to room temperature
- 1 lime zest
- 10 ml fresh lime juice
- 5 g fresh dill, finely chopped
- 5 g fresh parsley, finely chopped
- 1 garlic clove, minced or grated
- 2 g salt
Salmon
- 4 salmon fillets, skin-on, pin bones removed
- 15 ml olive oil
- 4 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 541 kcal
- Protein
- 37 g
- Carbohydrates
- 7 g
- Fat
- 54 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 3435 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 32 mg
- Potassium
- 31 mg
- Calcium
- 424 mg
- Iron
- 18.1 mg
- Magnesium
- 453 mg
- Phosphorus
- 457 mg
- Zinc
- 1.4 mg
- Vitamin A
- 519 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, combine the softened butter, lime zest, lime juice, chopped dill, parsley, minced garlic, and a pinch of salt. Mash with a fork until thoroughly combined. Set aside at room temperature.
Pat the salmon fillets completely dry with paper towels. Moisture prevents searing. Season the flesh side generously with salt and black pepper.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat. When the oil shimmers but is not smoking, carefully place the salmon fillets into the pan, skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
Cook undisturbed for about 4-5 minutes until the skin is crispy and golden brown, and the opaque color has cooked about 2/3 of the way up the side of the fillet.
Flip the fillets and cook for another 1-2 minutes until the internal temperature reaches 50°C (122°F) for medium-rare or 54°C (129°F) for medium. Do not overcook.
Remove the pan from heat. Immediately place a generous spoonful of the lime herb butter on top of each fillet, allowing it to melt over the fish. Transfer to a plate and rest for 2 minutes before serving.
Chef's Notes
- Pat the skin extremely dry before cooking; this is the secret to glass-like crispiness.
- If the butter separates when mixing in the lime juice, just keep whipping; the milk solids will eventually emulsify the liquid.
- For thicker fillets, you can sear the skin and then finish in a 200°C (400°F) oven for 3-4 minutes to ensure even cooking without burning the skin.
- Leftover compound butter is excellent on roasted vegetables, steak, or grilled corn.
Storage
Refrigerator: 2 days — Store salmon and butter separately if possible.
Freezer: 1 month — Compound butter freezes well; cooked salmon texture degrades.
Reheating: Gently reheat salmon in a low oven; add fresh butter after heating.
Troubleshooting
Salmon skin sticks to the pan
Cause: Pan wasn't hot enough or oil wasn't shimmering before adding fish
Fix: Let it cook a minute longer; the skin often releases naturally once crisp. If stuck, slide a thin metal spatula firmly underneath to separate
Prevention: Wait until the oil shimmers and barely smokes before adding fish; do not move it once placed
Cultural Context
Compound butters (beurre composé) are a staple of classic French cuisine used to instantly create sauce-like richness. This recipe adapts the technique with bright New World flavors—lime and cilantro/dill—popular in contemporary coastal American dining.
