Pan Seared Copper River Salmon w/ Lemon Blackberry Butter
1 pound wild salmon fillet, cut into 2 or 3 pieces (I used fresh Copper River Sockeye Salmon)
1 to 2 tablespoons butter (I used Kerrygold)
Salt & pepper, to taste
Half of a medium lemon
1/2 cup fresh blackberries (I used Hippie Organics)
Rinse salmon fillets under cool water. Pat completely dry with paper towels. Season with salt and pepper to taste. Heat butter in a large nonstick wok or skillet over medium-high heat. Once butter begins to sizzle, place salmon fillets in pan, flesh side down. Cook, for approximately 3-1/2 minutes. Flip fillets over and scatter blackberries around the outer edge of fillets so they can cook in the butter. Reduce heat, if necessary. Cook approximately 3 minutes, gently turning berries over in butter around the edges of pan. Squeeze 1 to 2 teaspoons of lemon juice, or to taste, over top of salmon. As blackberries cook, juices begin to ooze out into the butter; spoon the blackberry butter over top of fillets. Remove from heat and serve topped with blackberries and drizzle butter and pan juices over top of salmon.