Salmon Roasted in Butter

Just look at the pictures. Pure food porn. Salmon Roasted in Butter is extremely rich and good. Once the sauce is mixed into the rice at serving it makes for a fabulous dinner! It is easy to prepare and wonderful!

Salmon Roasted in Butter

New York Times

 

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

 

Ingredients

 

4       tablespoons ( 1/2 stick) butter

4       tablespoons minced chervil, parsley or dill

1       salmon fillet, 1 1/2 to 2 pounds

Salt and freshly ground black pepper to taste

Lemon wedges.

 

1.     Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2.     Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3.     Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.