Broiled Salmon With Chipotle Lime Compound Butter

• 2 teaspoons Olive Oil
• 2 pounds Wild Sockeye Salmon (bones Removed)
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Chili Powder
• 1- 1/2 teaspoon Salt
• 1/2 teaspoons Fresh Black Pepper
• 1/2 sticks Salted Butter, Room Temperature
• 1 whole Chipotle Chile Diced
• 1/2 teaspoons Adobo Sauce From The Can Of Chiles
• 1 whole Lime, Zested

1. Prepare a cookie sheet for the salmon by covering the sheet pan with a piece of foil with the shiny side down.
2. Add olive oil to the pan and rub it all over the foil.
3. Place the fish skin side down on the pan.
4. In a small bowl stir together the sugar, chili powder, salt and pepper.
5. Sprinkle the salmon with the rub and evenly distribute it.
6. Cover with plastic wrap and place in the fridge to rest for an hour.
7. Meanwhile prepare the compound butter.
8. Add all the compound butter ingredients to a small bowl and stir together until it is evenly distributed.
9. Place the butter on a sheet of plastic wrap and form into a little round log of butter.
10. Place in the fridge.
11. Heat broiler of the oven and position the rack second from the top.
12. When preheated, place salmon (plastic wrap removed) on the rack and close the door.
13. Let bake for around 8 minutes and then check.
14. I like to cook it just under (about 130 degrees internal temperature in the thickest part).
15. Remove from the oven and let it rest about 5 minutes; it will continue to cook.
16. Serve pieces of the fillet with a small amount of the compound butter melting ever so gently over the top.

olive oil, sockeye salmon, brown sugar, chili powder, salt, fresh black pepper, butter, adobo sauce

Taken from tastykitchen.com/recipes/main-courses/broiled-salmon-with-chipotle-lime-compound-butter/ (may not work)