Crispy Salmon with Chile-Lime Butter
Ingredients
- 4 pieces (6 oz each)salmon fillets (skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
- 4 tablespoonsbutter
- 1lime
- 3 clovesgarlic
- ½ teaspoonred pepper flakes
- 2Thai chiles (fresh, or 1 teaspoon dried)
Prep
- 01
Mince 3 cloves garlic.
- 02
Slice 2 fresh Thai chiles (or crumble dried chiles).
Method
- 01
Pat salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Place salmon skin-side up in the pan and cook for 4–5 minutes without moving, until the skin is golden and crispy.
- 04
Flip and cook for another 2–3 minutes until just cooked through (the center should be opaque).
- 05
Transfer salmon to a plate.
- 06
Reduce heat to medium. Add butter, minced garlic, red pepper flakes, and sliced chiles to the same pan. Cook for 1–2 minutes, stirring, until fragrant.
- 07
Squeeze lime juice into the butter sauce and stir to combine.
- 08
Spoon the chile-lime butter over the salmon and serve immediately.
Spice Tips
For medium heat, use just 1 Thai chile. For serious punch, add a second pinch of red pepper flakes or use fresh habanero. If you want a fresher finish, add a small handful of chopped cilantro to the butter at the very end.
If fresh Thai chiles are hard to find, dried red chiles or a pinch of cayenne work well. Serve with rice or roasted vegetables to soak up the sauce.