Pan Grilled Salmon with Lime Butter Sauce
- Servings: 4.
This is a very easy weekday meal that seems fancier than it is to cook and it's special enough for company.
- 4 pieces fresh salmon fillets with skin, about 1 pound. If you buy one piece of fish to cut into your own individual servings, choose a piece of fish that is about 1" thick throughout so that when you cut it into pieces they'll cook evenly in about the same amount of time.
- 1 tablespoon Canola or vegetable oil.
- Lightly oil a grill pan and put on the stove and turn heat to high.
- Season salmon with salt and pepper.
- When pan is searing hot, place fish in pan, flesh sides down. Adjust heat to medium high/medium so that fish cooks quickly without burning, about 2 minutes.
- Turn fillets over and continue cooking until cooked through, about 2 to 3 minutes more. Time will vary with the thickness of the fish and how rare or well-done you like it cooked.
- Remove from pan and serve with lime butter sauce by spooning a little on the plate and serving extra on the side.
Lime Butter Sauce (makes about 3/4 cup)
1 large garlic clove, finely chopped
1/4 cup fresh lime juice (do not use anything but fresh)
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 c.) unsalted butter, melted
Purée garlic with lime juice, salt and pepper in a blender or food processor until smooth. With motor running, add the melted butter and blend until emulsified, about 30 seconds.
Lime butter sauce can be made a day ahead and chilled, covered. Stir before using.