Copper River Sockeye Salmon Recipe

Soften and mix butter

Leave unsalted butter at room temperature until soft (about 20–30 minutes). Alternatively, cut into small cubes to speed softening.

Place softened butter in a medium bowl. Add finely grated key lime zest, key lime juice, honey, minced shallot, chopped cilantro, sea salt, and black pepper.

Using a fork or small spatula, mash and thoroughly combine until smooth and homogenous. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or a few drops more key lime juice if you want brighter acidity.

Transfer the butter mixture onto a sheet of plastic wrap. Form into a log (about 1–1.5 inches diameter) by rolling and twisting the ends of the plastic. Chill in the refrigerator for at least 30 minutes to firm, or up to 2 days. For immediate use, keep butter at cool room temperature (not recommended for long).

Remove salmon from refrigerator 15–20 minutes before cooking to bring closer to room temperature. Pat fillets dry thoroughly with paper towels.

Season both sides of the salmon with kosher salt and freshly ground black pepper. Lightly brush the skin side and flesh side with olive oil.

Preheat a large heavy skillet (preferably cast iron) over medium-high heat until hot but not smoking, about 3–5 minutes. Add a thin film of olive oil if skillet is dry.

Place salmon fillets skin-side down in the skillet. Press gently with a spatula for the first 20 seconds to prevent curling. Cook skin side for 3–5 minutes depending on fillet thickness — you want crisp, golden-brown skin and the salmon cooked about two-thirds of the way up the side.

Flip the fillets carefully and cook the flesh side for 30 seconds to 1.5 minutes for medium-rare to medium (internal temperature ~115–125°F / 46–52°C). For more well-done, cook up to 2–3 minutes. Total cook time will vary with thickness (typical sockeye fillets 3/4–1 inch thick: 4–6 minutes total).

Remove salmon to a warm plate. Immediately slice 1/2-inch rounds from the chilled key lime butter log (about 1 tablespoon each) and place a round on top of each hot fillet to melt. Alternatively, dollop 1 tablespoon of softened key lime butter on each piece and let it melt over the fish.

Let the salmon rest 1–2 minutes so the butter melts into the flesh, then finish with a light sprinkle of microgreens or chopped chives and serve with lime wedges.