Salmon Roasted in Butter


This recipe came from my NY Times cooking app. Use less butter if you like. It's still delicious!


  • 4 Tablespoons (1/2 stick) butter
  • 4 Tablespoons minced dill, parsley or chervil
  • 1 salmon fillet, 1-1/2 to 2 lbs
  • Kosher salt and freshly ground black pepper to taste
  • Lemon wedges


  1. Preheat the oven to 475. Place the butter and half the herbs 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 herbs 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 doesn't 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 3-5 minutes longer, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little butter over each, and garnish with the remaining herbs. Serve with lemon wedges.
Susan JohnsonComment