Crispy Skin Salmon with Mango Chive Compound Butter

Rated 5.0 stars by 1 users

Cuisine

American

4

15 minutes

12 minutes

4 each (7 oz) skin-on wild caught salmon fillets, skin scored with an “X” in the middle
Salt and white pepper to taste
Grape seed oil for sautéing (other common cooking oils can be used as well)

Pre-heat oven to 400.
Prepare compound butter by whisking all ingredients, except one tablespoon of chives, until smooth. Place on parchment paper in a log shape and roll to an even thickness in the paper, then refrigerate.
In a non-stick pan on medium-high heat, place enough oil to coat the bottom. Season each fillet to taste and sear skin side down being careful not to over crowd the pan. Sear for about 4 minutes until skin is crispy and brown. Carefully turn fillets and finish in oven for an additional 6 minutes for medium-rare.
Arrange fillets on serving platter and top with a ½” medallion on compound butter. Use a torch to slightly melt butter and garnish with remaining chives. Serve immediately with optional lemon wheels for garnish.