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.
Excellent recipe, made half a recipe using fresh dill and a 14 oz wild caught salmon fillet (thick end). I would only make one change due to the much smaller fillet I used. After pulling off the skin and turning the fillet over I won't put it back in the oven but let the heat from the pan continue cooking it for a couple of minutes. The fillet was a little over done for our tastes, but that was on me. Cannot wait to try this using different herb and oil combinations.
Such a good recipe, especially with wild-caught salmon. I cut some Mexican oregano, Thai basil, and chives from my garden and minced it all with a pile of parsley. Great combination, and it made the salmon so pretty. Per the recommendation of a reader from a different salmon recipe, I roasted the fish at 300 degrees--ten minutes skin side up, flipped, then another three more minutes. Came out perfectly cooked all the way through (no half-raw fish for me!) and as moist as it could be.
Unsalted butter in baking dish with favorite fish herb mix (lemon peel, dill, garlic, parsley, white pepper, chives, basil, cayenne - all dried). Easy, delish, almost-fancy for a simple Sunday supper in the sticks of Virginia. Easy enough for weeknight. Love this one. Thank you!
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