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.
Crispy Skin Salmon Recipe with Mango Chive Compound Butter
Sonia Schilling on
This recipe is so simple, you'll be tempted to make it every day.
