Salmon with Chive Butter Sauce

May 18, 2017

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Salmon in the Pacific Northwest is a staple, and fresh is always best, at least always make sure it is wild for the most nutritional benefits. Needless to say, we are a bit spoiled here on the west coast. And with ample salmon at our fingertips, I am always looking for new recipes, new sauces, new ways to prepare one of my favorite fish entrées that is full of omega-fatty acids.

Discovered within the pages of Elisabeth Prueitt’s new cookbook Tartine All Day, a new salmon recipe was found and a sauce I will be making for years. Simple and full of flavor, your classic sautéed salmon now will be taken to another level of flavor.

Salmon with Chive Butter Sauce

Simply Luxurious
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


  • 1 lb salmon fillet skin on
  • sea salt
  • ground black pepper
  • 2-3 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 1/4 cup chives fresh, chopped into 1/4 inch pieces
  • 2 tablespoons flat-leaf parsley coarsely chopped
  • 1/4 teaspoon sea salt plus more to taste
  • 1/4 teaspoon lemon juice plus more as needed to taste



  • Prepare the salmon. Remove all pin bones from the salmon. Use fingers or tweezers (or needle nose pliers). Season the salmon with salt and pepper.
  • Heat the olive oil in a skillet over high heat. Upon placing the salmon skin-side down, make sure it lies flat, pressing it down if needed (gently). Lower the heat to medium and cook until the fish turns opaque about 3/4s pup from the bottom of the fillet (about 4-6 minutes). Wild salmon will take less time than farmed. Ideally, you want a medium-rare salmon fillet, but it is important to cook to your preferred doneness. Transfer the salmon to a place and let cool slightly while you make the sauce (tent with tin foil to keep warm).


  • Melt the butter in a small saucepan over low heat. Do not bring the butter to a boil. Once melted, add the chives, parsley, salt and lemon juice, stirring often, for about 2 minutes.
  • Transfer the sauce to a blender or using an immersion blender, mix to blend the sauce. Season to taste and add more salt and lemon juice if needed.
  • Serve warm. Pour the sauce on a serving plate and place the salmon on top. Enjoy!


~While I was  prepping the spot for the photo shoot for the dish, I captured the shadow of the tulip on the serving dish and I couldn’t resist taking a photograph (below). Shadow still art, as one of my TSLL Facebook followers commented.

4 thoughts on “Salmon with Chive Butter Sauce

  1. Thank you! I’ve been looking for a new variation on a theme for salmon and this recipe will help use some of the chives (and parsley) I have in the garden!

  2. Loved your shadow photograph, Shanon !
    So graceful .
    Serendipity in action !
    Have a wonderful weekend.

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