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In Good Taste

When Winter Gives You Lemons . . .

Make savory salmon with tangy citrus butter

Story and Photograph by Jasmine Comer

Years ago, I had a culinary revelation — citrus fruits reign supreme in the depths of winter or when it simply won’t go away in March. How could a season so dark and chilly yield fruits so bright and tangy? How could such vivid sweetness thrive in a season painted in shades of gray? I had always associated lemons with summer and my seasonal childhood fav — ice-filled fresh lemonade. Nature never ceases to amaze me and, while I can’t explain why things are the way they are, I do know that every savory dish needs a dash of acidity. When I was preparing this recipe, I was reminded of a book by Samin Nosrat called Salt Fat Acid Heat. Nosrat believes that if you can master those four elements, you can master the kitchen. The trick? Balance — that delicate dance of flavors and textures. When done right, balance creates unforgettable meals, the kind your senses recall at their very mention. This recipe reminds me of that profound truth.

Salmon, rich in omega-3 fats, salted and seared, then basted in citrus butter, creates a melody of acidity and fat — and, of course, salt and heat —  that will delight your tastebuds. Even though this recipe is specifically for salmon, the citrus butter would also add a rich, zesty flavor to any type of vegetable, or even your favorite poultry or fish. Imagine roasted broccoli bathed in melted citrus butter or succulent roasted chicken with a tangy twist. I’m drooling already! Don’t be afraid to add fresh herbs such as earthy rosemary, which would also play nicely with the acidity of the citrus. Experiment — Meyer lemons would add a sweeter flavor, while grapefruits pair perfectly with rosemary, which happens to be readily available throughout the Southern winter. Rosemary salmon with grapefruit butter? Yes, please. This recipe is an invitation to let your creativity sizzle. You can’t go wrong, no matter how ya slice it.

Salmon with Citrus Butter


1/2 tablespoon olive oil

1 pound salmon with skin attached, cut into 4-ounce filets

Salt and pepper to taste

Fresh herbs for serving

Citrus Butter

1 stick salted butter, softened

1 teaspoon lemon zest

1 teaspoon lime zest

1 teaspoon orange zest

2 teaspoons fresh lemon juice

2 teaspoons fresh orange juice

Pinch of cayenne pepper, optional


Heat the olive oil in a large skillet over medium heat. Season the salmon lightly with salt and pepper.

Place the salmon skin side up in the skillet and cook for 3-4 minutes. Then flip and cook for 2-4 more minutes depending on the thickness of the salmon.

Meanwhile, place all the ingredients for the butter in a small bowl and mix until thoroughly combined.

Once the salmon is almost done cooking, reduce the heat to low and add a couple tablespoons of the citrus butter to the skillet, basting the salmon with the butter as it finishes cooking for about 2 more minutes.

Top with fresh herbs of your choice (I used cilantro). Serve immediately.  OH

Jasmine Comer is the creator of Lively Meals, a food blog where she shares delicious, everyday recipes. You can find her on Instagram @livelymeals.