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Salmon: Salmon Roasted in Butter

Source of Recipe

From "How to Cook Everything: Thanksgiving" by Mark Bittman


Recipe Introduction

"This is one of those salmon dishes that changes dramatically when you use really fresh fish, since there are really only two ingredients. It also makes a dramatic presentation that rivals a turkey or crown pork roast on the table."

List of Ingredients

â—¦ 4 tablespoons (½ stick) butter
â—¦ One 2- to 3-pound salmon fillet (skin-on is nice)
â—¦ Salt and freshly ground black pepper
â—¦ Chopped fresh parsley leaves for garnish


Recipe

Heat the oven to 475° F.

Melt the butter in a medium roasting pan—either on top of the stove or in the oven as it heats—until the foam subsides. Sprinkle the salmon with salt and pepper.

Put the salmon in the butter, flesh side down, and put the pan in the oven. Roast for about 5 minutes, then flip and roast for 3 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife). Sprinkle with a little more salt if you like, garnish with parsley, and serve.

Makes 6 to 8 servings



• Salmon Roasted with Herbs:
In step two, use 2 tablespoons olive oil or half oil and half butter. After the butter melts, add a handful (2 to 4 tablespoons, depending on their strength) chopped fresh herbs—tarragon, parsley, chervil, basil, dill, thyme, or a combination—and 2 tablespoons minced shallot, then roast as directed.

• Salmon Roasted with Buttered Hazelnuts:
In step two, use only 1 tablespoon olive oil or butter. Before cooking the fish, melt 3 tablespoons butter in a small saucepan over medium-low heat. When the butter foam subsides, add 1 cup roughly chopped hazelnuts and cook, stirring, just until they begin to brown. In step three, place the fish in the pan and spoon the browned nuts on top. Roast as in step three, but without turning.