6 Tbsp. unsalted butter, softened
1 tsp. orange zest, plus 1½ Tbsp. fresh orange juice, warmed slightly
1 Tbsp. finely minced shallot
2 Tbsp. chopped fresh thyme
Olive oil for searing
Salt and freshly cracked black pepper to taste
4 salmon fillets, patted dry
Preheat the oven to 450.
In a small bowl, mix the butter, orange zest and juice, shallot and thyme until well blended. Set aside.
Set a large ovenproof skillet over medium-high heat. Add enough olive oil to make a light film.
Salt and pepper the salmon fillets lightly and place them in the skillet, skin side up.
Cook for about 1 minute, until they are lightly browned.
Flip the fish over and place the skillet into the oven for about 4 minutes.
Remove from the oven and top each fillet with about 1 teaspoon of orange-shallot butter.