Salmon w/ Lemon-Ginger Butter

Sear-Roasted Salmon Fillets with Lemon-Ginger Butter
(mentioned on an eGullet forum and subsequently googled at Taunton Press)

6 TBSP butter, well softened at room temperature
2 TBSP fresh lemon juice, warmed slightly
2 TBSP minced fresh ginger
2 TBSP snipped fresh chives
Olive oil for the pan
4 salmon fillets (5 oz. each), skinned if you like, patted dry
Salt and freshly ground black pepper

In a bowl, blend the butter, lemon juice, ginger, and chives well. Set aside at room temperature.

Heat the oven to 500 F. Set a large ovenproof skillet over medium-high heat and add just enough oil to make a light film. Sprinkle the salmon lightly with salt and pepper. When the oil is very hot, add the salmon, skin side up, and cook until nicely browned, about 1 min. Flip the fish over and put the skillet in the oven. Roast for 2 min. for medium rare; 4 min. for medium well. Check for doneness with the tip of a knife. Remove the pan from the oven, transfer the fish to serving plates, and immediately top the salmon with a dab of the lemon-ginger butter.

Notes: I actually had two 8 oz. salmon filets, but went ahead and made the same amount of the butter. And we were more generous than a dab, probably putting a couple tablespoons worth on each filet. It came out pretty well, and I liked the play of flavors, especially between the ginger and lemon.