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Lemon Ginger Butter Salmon

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Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 4 wild sockeye salmon fillets
  • 4 tablespoons butter divided
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • Juice of 2 lemons
  • 1 cup cherry tomatoes
  • Fresh herbs like rosemary or thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Step 1: Take your salmon fillets out of the fridge about 15 minutes before cooking. Pat them dry with paper towels and season both sides with salt and pepper. This helps them cook evenly and get that nice crust.
  2. Step 2: Heat a large pan over medium-high heat. Add 2 tablespoons of butter and let it melt until it's foaming. Place your salmon fillets skin-side up in the pan. Let them cook for about 4 minutes without moving them. You want that golden color.
  3. Step 3: Flip the salmon carefully. Add the cherry tomatoes to the pan around the fish. They'll start to blister and get all jammy and delicious.
  4. Step 4: Turn the heat down to medium. Add the remaining butter, minced garlic, and grated ginger to the pan. Let everything get fragrant for about 30 seconds. Your kitchen is going to smell incredible right now.
  5. Step 5: Squeeze in all that fresh lemon juice. Add your fresh herbs. Spoon the butter sauce over the salmon fillets as they finish cooking. This takes about 3 more minutes depending on how thick your fillets are.
  6. Step 6: Keep spooning that buttery sauce over the salmon. This is called basting and it keeps everything moist and flavorful. The salmon is done when it flakes easily with a fork.