Salmon Roasted in Butter

Name: Salmon Roasted in Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Cuisine: American
Ingredients: 4 tbsp butter (½ stick); 4 tbsp fresh chervil, parsley or dill (Minced; use one herb or a combination. Divide, using half initially and half for garnish.); 1.5 lb salmon fillet (The source specifies 1½ to 2 pounds; use a fillet with the skin on.); salt and freshly ground black pepper (To taste; use separately as desired.); lemon wedges (For serving.)

Recipe by Mark Bittman

Mark Bittman published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Johan Pordon on SeeMeCook

A simple, elegant salmon dish roasted in a hot oven with butter and fresh herbs. The salmon is finished with pan butter, herbs, and lemon wedges.

Time: 15 minutes
Equipment: Stovetop and oven
Good for: Lunch or dinner
Cuisine: American
Contains: Dairy and fish
Diet: Pescatarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

5 servings

OriginalUSMetric

4 tbsp butter½ stick55 g
4 tbsp fresh chervil, parsley or dillMinced; use one herb or a combination. Divide, using half initially and half for garnish.15 g
1½ lb salmon filletThe source specifies 1½ to 2 pounds; use a fillet with the skin on.
Salt and freshly ground black pepperTo taste; use separately as desired.
Lemon wedgesFor serving.

Weights are estimates. Together, the ingredients weigh about 750 g before cooking, which is about 150 g per serving.

Steps

Preheat the oven to 475°F (250 °C) (245°C (475 °F)). Place the butter and half of the minced herbs in a roasting pan just large enough to hold the salmon.
Place the roasting pan in the oven and heat for about 5 minutes, until the butter has melted and the herbs begin to sizzle.
Add the salmon to the hot pan, skin side up, and roast for 4 minutes.
Remove the pan from the oven and peel the skin from the salmon. If the skin does not lift off easily, return the pan to the oven and cook for 2 minutes longer.
Sprinkle the salmon with salt and freshly ground black pepper, then turn the fillet over. Season the other side with salt and pepper as well.
Return the pan to the oven and roast for 3 to 5 minutes more, depending on the thickness of the fillet and your preferred degree of doneness.
Cut the salmon into serving portions. Spoon some of the melted herb butter over each portion, garnish with the remaining minced herbs, and serve with lemon wedges.

Notes

The source notes that wild salmon is preferred but farmed salmon also works. It also suggests experimenting with herb and fat combinations: parsley, chervil, or dill with butter; thyme, basil, or marjoram with olive oil; or cilantro or mint with peanut oil. The recipe specifies skin side up, although some reader comments describe using skin side down; follow the authoritative recipe instructions above.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 367
Protein: 29 g
Carbs: 1 g
Fat: 27 g
Fiber: 0 g

Where the calories come from

Salmon fillet77%
Butter22%
Fresh chervil, parsley or dillUnder 1%
Lemon wedgesUnder 1%
Salt and freshly ground black pepperUnder 1%

main
roasted
seafood
quick
gluten-free
low-carb
dairy-containing

Keep this recipe

Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.

Open in SeeMeCook

Download on theApp Store Get it onGoogle Play