Pan-Seared King Salmon with Lemon-Dill Compound Butter and Charred Asparagus
A succulent fillet of wild-caught King Salmon, expertly pan-seared to achieve a perfectly crispy skin while remaining buttery and tender inside. It is topped with a melting medallion of zesty lemon-dill compound butter and served alongside vibrant, flame-charred asparagus spears and a velvety avocado-lime mousse for a rich, low-carb experience.
Recipe
Cook Time: 30 minutes
Servings: 2
Ingredients
- •2 6-ounce wild-caught King Salmon fillets, skin-on
- •4 tablespoons unsalted butter, softened to room temperature
- •1 tablespoon fresh dill, finely minced
- •1 teaspoon lemon zest, microplaned
- •1 bunch fresh asparagus, woody ends trimmed
- •1 large ripe avocado, pitted and peeled
- •1 tablespoon fresh lime juice
- •2 tablespoons avocado oil or grapeseed oil
- •1/2 teaspoon flakey sea salt
- •Freshly cracked black pepper to taste
Instructions
- 1In a small bowl, combine the softened butter, minced dill, lemon zest, and a pinch of salt; mix thoroughly, roll into a log using plastic wrap, and refrigerate for at least 20 minutes until firm.
- 2Create the avocado-lime mousse by blending the avocado, lime juice, and a pinch of salt in a high-speed blender or food processor until the texture is silky and aerated; transfer to a small bowl and set aside.
- 3Pat the salmon fillets extremely dry with paper towels on all sides, as moisture is the enemy of a crispy sear.
- 4Season the fillets generously with salt and pepper just before cooking to prevent the salt from drawing out moisture.
- 5Heat the avocado oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer and faint wisps of smoke appear.
- 6Place the salmon fillets skin-side down into the pan, pressing firmly with a flexible fish spatula for 30 seconds to ensure the skin remains flat and makes full contact with the heat.
- 7Reduce heat to medium and cook undisturbed for 4 to 5 minutes until the skin is deeply golden and crispy and the flesh has cooked three-quarters of the way up.
- 8Carefully flip the fillets and sear for an additional 60 to 90 seconds for a perfect medium-rare center; remove from the pan and let rest on a warm plate.
- 9In the same skillet, toss the asparagus spears in the residual oils and sear over high heat for 3 minutes until vibrant green with charred blister marks.
- 10To assemble, spread a swoosh of avocado-lime mousse on each plate, layer the charred asparagus, place the salmon fillet skin-side up, and crown with a cold medallion of the lemon-dill compound butter.
Like this meal idea?