Super Simple Salmon Roasted in Butter and Herbs
Article & Photos by: allie albanese
Craving a mouth-watering salmon dish but short on time? Try this easy-to-make recipe for salmon roasted in butter by Mark Bittman. With just a few ingredients and a couple of simple steps, you can have a delicious seafood dinner on your table in no time at all!
Allow me to introduce you to the one recipe that you are guaranteed to make over and over and over again: Mark Bittman’s salmon roasted in butter. You can thank me later.
I came across this recipe while browsing through the New York Times Food section. I wasn’t looking for salmon or even for fish, I was simply on the hunt for something quick and easy to make that would shake up my boring dinner routine. So when I happened upon this salmon roasted in butter NYT recipe, I knew immediately that I had to try it!
In case you aren’t familiar with Mark Bittman, he’s one of the most widely admired food writers in the United States. This recipe comes from his cookbook How to Cook Everything: The Basics (one of more than 30 books he’s written), which won both a James Beard and a Julia Childs General Cookbook Award. It focuses on easy-to-make recipes that don’t require a lot of ingredients or extensive culinary skills to master.
This salmon roasted in butter recipe is the epitome of Bittman’s style, and not only is it one of the easiest recipes I’ve ever made, but it has also become my favorite way to cook salmon. By roasting it at a high temperature and in lots of butter, the salmon comes out sooooo silky and delicate while the lemon and fresh herbs balance the richness of the butter and natural oils in the fish.
I’ve cooked this simple recipe for everyone I know, who in turn have cooked it for everyone they know! It’s one of those recipes you’ll want to make on repeat and one that will turn even the non-fish eaters in your life into instant salmon fans.
Just ask my 9-year-old niece who now requests this roasted salmon in butter at least once a week!
Salmon Roasted In Butter
A common question when it comes to salmon is Can you cook salmon in butter? And the answer is a big fat YES, as evidenced by Mark Bittman’s delicious recipe!
This quick and easy recipe involves roasting the salmon at a high temperature in a generous amount of butter, which gives the fish a rich flavor and a succulent texture. The addition of herbs and lemon then brings balance and brightness to the dish to create a super flavorful and satisfying meal.
Salmon roasted in butter is easy to prepare, requires only a few ingredients, and can be ready in 30 minutes or less, making it a perfect option for busy weeknights and special occasions alike.
Ingredients Needed For Salmon Cooked In Butter And Lemon
This easy salmon recipe comes together in a matter of minutes! And the best part is that you only need a couple of simple ingredients to create a piece of tender salmon with the BEST flavor!
To make this salmon roasted in butter by Mark Bittman, you’ll need:
- FRESH SALMON: Whether you prefer wild salmon like Atlantic or Sockeye salmon, farm-raised salmon, or even want to use a whole salmon fillet (which I’ve done a number of times for dinner parties!), any kind will work so choose whatever suits your fancy! If going the individual portion route, opt for salmon fillets that are the same size to ensure even cooking time. I typically make this recipe using 6 oz, 1-inch thick serving portions.
- BUTTER: Because butter is essentially the star of the show in this recipe, I recommend using high-quality butter. The better the butter, the better the dish!
- CHOPPED PARSLEY, CHERVIL, OR DILL: You can’t go wrong with any one of these herbs when making this dish, each one is just as delicious as the others. Personally, I’m on Team Parsley, but a number of my friends and family are on Team Dill!
- LEMON JUICE: Mark Bittman’s original recipe does not call for lemon juice, this is something I’ve only started to add recently. You absolutely do not need it, I just prefer a stronger taste of lemon! Plus, I think it also helps further balance the fatty acids of the fish.
- SALT AND PEPPER: A given seasoning in any recipe!
- LEMON WEDGES OR SLICES: Don’t skip the fresh lemon when you serve this fish! You need that final lemon spritz to finish it off.
How To Make Oven Roasted Salmon In Butter
This herb and butter salmon is a quick and delicious dish for any occasion that I’m willing to bet will become a favorite recipe in your house as it has in mine! With these few simple steps, you can have a flavorful and perfectly cooked meal ready in no time.
PREPARE THE BUTTER, LEMON, AND HERBS
Start by preheating your oven to 475° F (245° C). Choose a baking dish or roasting pan just large enough to fit your salmon and add four tablespoons of butter and half of the minced herbs to it. Set aside the other half of the herbs in a small bowl for later.
Place your pan in the preheated oven and heat until the butter melts and the herbs begin to sizzle, about 5 minutes. While your butter and herbs are melting, pat your salmon filets with a paper towel to absorb any excess moisture.
Remove the dish from the oven and stir in the lemon juice.
You can also use a sheet pan or a rimmed baking sheet to cook your salmon, but it will be harder to capture the leftover melted butter, which I like to spoon over the salmon just before serving!
ROAST THE SALMON
Add the salmon to the pan, skin side up, and roast for about 4 minutes.
Remove from the oven and peel off the skin.
Sprinkle with salt and ground black pepper, turn the salmon over, and sprinkle the flesh side with salt and pepper again. Roast for an additional 3 to 5 minutes, or longer if you prefer your salmon more well done.
SERVE THE SALMON COOKED IN BUTTER AND LEMON
Using a large spoon, spoon a bit of the melted herb butter over each beautiful fillet and top with the remaining herbs. Serve with lemon slices or wedges and enjoy!
What To Serve With This Recipe For Salmon Roasted In Butter
There are a variety of tasty sides that pair well with this flavorful fish. Here are a few ideas:
- RICE: A side of rice makes a great accompaniment. You can keep it simple with plain rice, or you can mix in some herbs, lemon zest, garlic, or other seasonings. (Personally, I never make this fish without rice. I like to serve the salmon on top of it so that the rice absorbs all the yummy extra butter!)
- ROASTED VEGETABLES: Broccoli is usually my go-to veggie when I make this NYT butter salmon, but roasted carrots, green beans, asparagus, or brussels sprouts make a great accompaniment as well.
- SALAD: A simple green salad or spinach salad with vinaigrette pairs beautifully with this dish as the acid in the dressing helps balance out the richness of both the salmon and butter. A peach and feta salad would also make a great pairing, especially for summertime dining al fresco!
- POTATOES: Creamy mashed potatoes are a classic side for many fish dishes, and salmon is no exception. Crispy roast potatoes or baby potatoes are other great options.
- CRUSTY BREAD: A loaf of crusty bread is the perfect pairing for this roasted salmon in butter and herbs as you can use it to soak up any remaining butter and juices!
FAQs About Salmon Roasted In Butter
A delicious and easy recipe, this salmon roasted in butter comes together in minutes and makes for a great meal any night of the week. So whether you’re wondering what to season salmon with, how to store it, or something else, here are some answers to common questions that arise when cooking this dish.
IS IT BETTER TO COOK SALMON IN BUTTER OR OLIVE OIL?
Both butter and olive oil are delicious choices for cooking salmon. Butter tends to add a richer and creamier flavor to salmon, while olive oil offers a nuttier note and is also a healthier option.
Ultimately, whether salmon is better with butter or olive oil depends on your personal preference and the desired flavor profile for the dish. The easiest way to decide which cooking method you prefer is to experiment making it both ways!
CAN I USE BUTTER INSTEAD OF OIL FOR SALMON?
Yes, yes, and yes again! Butter is a wonderful substitute for oil when it comes to cooking salmon because it adds a beautifully rich flavor to the fish. Just try this lemon butter salmon recipe if you need proof!
WHAT HAPPENS IF YOU DON’T RINSE SALMON BEFORE COOKING?
Nothing! The only way to remove bacteria from salmon is through cooking it, so you don’t actually have to rinse it.
WHAT BRINGS OUT THE FLAVOR OF SALMON?
There are heaps of great seasonings to put on salmon. From savory to spicy, salmon works well with all sorts of flavors.
Some popular options include:
- Fresh or dried herbs such as dill, parsley, thyme, rosemary, cilantro, and oregano
- Mediterranean, Middle Eastern, or Asian herbs such as curry powder, Italian seasoning, cumin, and fresh or dried ginger
- Spicy seasonings such as cayenne pepper or chili powder
- Mustard or mustard powder
- Fresh garlic or garlic powder (an easy addition to this recipe for those looking to make garlic butter salmon instead!)
- Shallot, onion, or onion powder
- Simple salt and pepper or lemon pepper
- Smoked paprika
- Brown sugar
WHY DO PEOPLE PUT LEMON ON TOP OF SALMON?
Lemon is added to salmon for a couple of reasons, the main being that lemon enhances the flavor of the fish while its acidity cuts through the richness. Plus, that pop of yellow adds a finishing touch of color and makes the dish more visually appealing. Remember: we eat with our eyes first!
WHAT IS THE BEST WAY TO COOK SALMON?
Personally, I think the best way to cook salmon is to roast it in a hot oven at a high temperature. This results in a juicy, tender piece of fish that requires little attention while cooking it.
However, pan-frying or pan-searing salmon on the stovetop is another quick and easy way to cook it, especially for folks who like crispy skin on their salmon.
That said, the best method is one that allows the natural flavors of the flaky salmon to shine through. From grilled to poached to fried in a cast iron skillet to oven-baked salmon in parchment paper, this can be done in many different ways!
HOW LONG TO COOK SALMON IN BUTTER?
The cook time for salmon in butter depends on the thickness of the fillet, how well done you like your fish, and the temperature at which you cook it.
For a 6 oz, 1-inch thick salmon fillet roasted at 475° F (247° C) you can use the following cooking times as an estimate:
- 8 minutes for rare
- 10 minutes for medium-rare
- 12-15 minutes for well-done
However, it’s always a good idea to use a meat thermometer to check the internal temperature of the salmon to ensure it’s safe to eat. While the FDA recommends cooking fish to at least 145° F (63° C), most chefs prefer to serve salmon at around 125° F (52° C), which is completely safe for consumption.
CAN I USE A DIFFERENT TYPE OF FISH FOR THIS NEW YORK TIMES SALMON ROASTED IN BUTTER RECIPE?
Absolutely! This cooking method works well for all types of fish, from meaty fish like halibut, tuna, or swordfish to more delicate fish like tilapia or sole. However, it’s important to note that different types of fish may require more or less time in the oven, so you’ll need to adjust the cooking time accordingly.
HOW DO YOU STORE LEFTOVER SALMON?
While I doubt there will be even a forkful remaining, if you have any leftover salmon you can store it in the refrigerator in an airtight container for up to three days. When ready to reheat, warm it in the oven at 275 degrees Fahrenheit (135 degrees Celsius) until just heated through – the lower temperature will help ensure that you don’t dry it out.
Salmon Roasted In Butter: The Wrap-Up
When I came across Mark Bittman’s salmon roasted in butter in the NYTimes, I had no idea that this great recipe was such a “thing” among foodies!
But it is….And now I know why!
This salmon is not only tender and flavorful, it only requires a few ingredients and is effortless to prepare.
So the next time you’re looking for a quick, easy, and delicious way to cook salmon, look no further than this roasted salmon with butter and lemon. Thanks to Bittman’s simple and straightforward approach to cooking, you can have an elegant fish dinner on your table in no time at all!
Did You Make This Recipe?
I’d love to know! Please leave a star rating and a note in the comment section below and tell me which herb is your favorite to use in this recipe. My sister is Team Dill, but I’m Team Parsley all the way!
And if you’re on social media, let’s connect! Give Parched a follow on Instagram, Facebook, and Pinterest for all the Eat, Drink, Travel, and Learn fun!
This article was first published in March 2023 and has been updated with additional information and photography.
A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.
Allie holds a Master’s degree in Journalism from American University and for more than a decade she has worked as a freelance journalist covering wine, cocktails, food, and travel for various publications across the United States and abroad.
If you want to know the way to Allie’s heart, give her a giant bag of peanuts or jar of peanut butter and she’ll be your best friend for life!
Disclosure: Articles throughout Parched Around the World may contain affiliate links, which means if you purchase something using one of them, I may earn a small commission for sharing items I personally use and love. This comes at no cost to you, but helps support Parched and allows me to keep this website running! For more information, please see my full Privacy Policy.
Salmon Roasted in Butter and Herbs
- Total Time: 30 minutes
- Yield: 2 Servings 1x
Description
Craving a mouth-watering salmon dish but short on time? With this easy-to-make recipe for salmon roasted in butter you can have a succulent piece of fish on your table in no time at all!
Ingredients
- 2 salmon filets (roughly 6 oz each)
- 4 tablespoons butter
- 4 tablespoons minced parsley, chervil, or dill
- 1 lemon, juiced
- Salt and pepper
- Lemon wedges or slices for serving
Instructions
- To begin, preheat your oven to 475℉ (247℃).
- Take a roasting pan that is just the right size for your salmon and add the butter and half of the chopped herbs to it.
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Place the pan in the oven and let it heat for approximately 5 minutes, or until the butter has melted and the herbs begin to sizzle.
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Once the butter and herbs are heated, remove the pan from the oven and stir in the lemon juice.
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Carefully add your salmon fillets to the pan, skin side up.
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Roast the salmon fillets for 4 minutes and then remove them from the oven.
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Peel off the skin. If it does not come off easily, cook the salmon for another 1-2 minutes and try again.
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Sprinkle salt and pepper over the top of the fillets, then turn them over and sprinkle with salt and pepper again.
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Roast the salmon for an additional 3 to 5 minutes, depending on the thickness of the fillets and how well done you prefer your salmon.
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Spoon a small amount of the melted butter over each fillet and sprinkle the remaining herbs on top. Serve with lemon wedges or slices to finish.
Notes
- Mark Bittman’s original recipe does not call for adding lemon juice to the butter and herb mixture, this is simply something I’ve started doing myself. I prefer a more prominent lemon flavor, and adding lemon juice to the butter while the salmon is roasting helps it to cook into the fish. But don’t skip the squeeze of fresh lemon on top once it finishes roasting – this dish isn’t the same without that fresh lemon spritz!
- Prep Time: 10
- Cook Time: 20
- Category: Eat
- Method: Roast
- Cuisine: Seafood
Hi Friends, I’m Allie!
I’m an Italian-German-Southerner with a deep passion for food, drinks & travel. After 15 years in NYC as a Certified Sommelier & cocktail creator, plus a stint in New Zealand learning how to make wine, I’m now back home in Georgia where I blend my love for culinary arts & travel into my work as a writer & photographer. Thank you so much for joining me here at Parched where I look forward to exploring the world together one bite, sip & adventure at a time!
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This recipe is SO delicious and one of the easiest things ever to make. It’s on constant rotation in my house. I love switching up the sides, but mashed potatoes are my favorite with it!
Isn’t it?! It’s hard to believe that something so easy to make can taste so good! Really glad you’re enjoying this recipe. It’s in my regular rotation, too!
This is in the rotation at our home. So delicious and Sooo easy
I’m so happy this recipe is a hit at your house! It’s in my regular rotation as well, especially when I entertain because it tastes like I’ve spent hours in the kitchen! 😉😁
Loved it! It’s yummy and easy to make. More seafood recipes, please.
I’m thrilled you enjoyed this recipe, Heena! It has definitely become a favorite of mine, especially because it really is SO easy to make. I’ve made note of your request for more fish recipes and will get to work on building out that category ASAP! 😁