Salmon Roasted in Butter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons (½ stick) butter
- 4tablespoons minced chervil, parsley or dill
- 1salmon fillet, 1½ to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
Nutritional analysis per serving (6 servings)
345 calories; 25 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I'm confused. Do you initially put the salmon in skin side down or up? The article says "flip and then take the skin off," implying you put it in skin side down. The recipe says to put it in skin side up.
Growing up in Washington, where fresh, wild salmon is so easily found, we have grown accustomed to the pure taste of mostly-unadorned salmon. Our favorite preparation, along with Mark's variation here, and grilled, is similar to Mark's, but it is put in the oven in foil or parchment, with butter and lemon slices. The steaming keeps the salmon so very moist and tender, thus the delicate and natural flavor of the salmon is allowed to shine.
This was just delicious! I was only doing 2 fillets so I pre-heated my cast iron skillet in the oven. When oven hit 475 I pulled out the skillet, popped butter into skillet w/salt & pepper and put salmon in immediately, skin side down. I added chopped herbs at the end and spooned melted butter over them. So tasty. The skin was a crispy treat.
Great way to cook salmon, as it lets the flavour shine. I preheat my cast iron pan at 450 till very hot, then remove pan from oven and add butter and herbs, followed by the salmon a few seconds later. Back in the oven and proceeding with the recipe as written. Test fish for doneness after about 8 minutes, depending on thickness. I found half the butter suffiecient. For herbs I used parsley and dill to use up what I had.
I'm not a big fan of seafood, but we made this tonight as written and LOVED it. It's a keeper!
make sure to use a rimmed pan so the butter doesn't slosh all over the oven when you move/check the fish