2tablespoonsdiced chives or tarragon leavesUse fresh herbs, not dried
1orange, zested (zest only)
8ouncesalmon (2 fillets)
pinch sea salt
1tablespoonavocado oilOr use another high-smoke point oil, such as canola
Put softened butter in a small bowl and beat with a rubber spatula.Add the chives (or tarragon), orange zest, and salt. Beat again until the herbs are completely covered with butter.Place the butter in the fridge while you prepare the salmon.
Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Pat salmon dry and sprinkle lightly with salt.Brush oil in an oven-safe pan or baking sheet. Place the salmon skin-side down in the pan.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
When the salmon is done cooking, remove it from the oven.Top the fish with as much of the herb butter as you want and serve immediately.If you have leftover butter, refrigerate it and use within a week.
Softening Butter: To soften butter, leave it at room temperature for at least an hour. To soften quickly, microwave for about 15 seconds.