Salmon with Ginger-Soy Butter


Yes, even salmon can suffer at the hands of a restaurant chef who uses oil as a condiment and salt as a main ingredient. A third of salmon’s fat is of the heart-healthy monounsaturated variety, but P.F. Chang’s has found a way to cram roughly three-quarters of a day’s worth of saturated fat into this otherwise super food. Cook it this way.


  • 4 salmon fillets, 4 to 6 oz each
  • 2 tbsp unsalted butter, softened at room temperature for an hour or two
  • 1/2 tbsp minced chives
  • 1/2 tbsp fresh ginger, peeled and grated (or minced)
  • juice of one lemon
  • 1/2 tbsp low-sodium soy sauce

This recipe came from one of our books:


  1. Combine everything except the salmon in a bowl and stir vigorously with a wooden spoon until the ingredients are incorporated. Set aside.
  2. Heat a tablespoon of olive oil or canola oil in a large stainless-steel saute pan over medium-high heat. Season the salmon with salt and pepper; when the oil is lightly smoking, add the fish, flesh side down, to the pan. Cook for 4 to 5 minutes until the skin is lightly charred and crisp. Flip the fish and cook for 2 to 3 minutes more, until the flesh flakes with gentle pressure from your finger but is still slightly translucent in the middle. (Salmon is best served medium, but if you want yours completely cooked, saute for another 2 to 3 minutes.)
  3. Serve the salmon with a generous spoonful of the flavored butter, which should begin to melt on contact.

Nutritional Information

  • Calcium: 24mg
  • Calories From Fat: 217kcal
  • Calories From Satfat: 66kcal
  • Calories: 367kcal
  • Carbohydrates: 1g
  • Cholesterol: 116mg
  • Dietary Fiber: 0g
  • Fat: 24g
  • Folate Dfe: 47mcg
  • Mono Fat: 8g
  • Omega3 Fatty Acid: 3g
  • Omega6 Fatty Acid: 3g
  • Other: 1carbsg
  • Poly Fat: 7g
  • Protein: 34g
  • Saturated Fat: 7g
  • Sodium: 168mg
  • Total Sugars: 0g
  • Trans Fatty Acid: 0g

Source: Men’s Health