Fish: Salmon with Pistachio-Basil Butter

Compound butter transforms a simple piece of salmon into something that looks and tastes like it came from a restaurant kitchen.

Pistachios, fresh basil, garlic, lime juice, and softened butter get blitzed in a food processor into a bright green, nutty compound butter. It chills in the fridge until firm, then goes on top of the salmon during the last 5 minutes of baking. As the butter melts, it bastes the fish in a fragrant, herby pool that mingles with the white wine in the pan.

The two-stage baking matters. Ten minutes without the butter lets the salmon set and cook most of the way through. Adding the butter for the final 5 minutes means it melts on top of nearly-done fish instead of sliding off raw fillets into the pan.

Kitchen Tips

• Make the pistachio butter up to 4 days ahead. It actually tastes better after a day in the fridge as the flavors meld.
• Use thick-cut fillets (about 2 inches). Thin fillets overcook before the butter has time to melt and baste properly.
• Check for doneness at the center of the thickest fillet. Just opaque, not flaky, is what you want. Carryover heat finishes the job.
• Save extra pistachio butter for corn on the cob, grilled chicken, or stirred into hot pasta.

Variations

• Walnut-herb butter: Swap pistachios for toasted walnuts and basil for fresh tarragon.
• Lemon-dill version: Replace the basil and lime with fresh dill and lemon zest for a more classic Scandinavian flavor profile.