Copper River Salmon with Butter Sauce

Ingrédients

• 8 ounces salmon (2 fillets) (If using Sockeye, take extra care to avoid overcooking)
• pinch salt, pepper
• 1/8 teaspoon paprika (optional)
• 1 tablespoon olive oil
• 1 tablespoon butter or clarified butter (Or use extra olive oil)
• 1 lemon, juiced
• Handful fresh herbs (parsley, chives, basil, cilantro etc)

Préparation

1. 1

   Pat salmon dry. Sprinkle fillets on both sides with salt, pepper and the paprika (if using).Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)

2. 2

   Add olive oil and butter to a heavy pan. Melt butter over medium heat. Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.

3. 3

   Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)

4. 4

   Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium-low. Add the lemon juice to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat. Serve fish hot with pan sauce and remaining herbs.