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 succulent piece of fish on your table in no time at all!
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
To begin, preheat your oven to 475 degrees Fahrenheit.
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.
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.
Once the butter and herbs are heated, remove the pan from the oven and stir in the lemon juice. (See recipe notes below regarding this step.)
Carefully add your salmon fillets to the pan, skin side up.
Roast the salmon for 4 minutes and then remove it from the oven.
Peel off the skin. If it does not come off easily, cook the salmon for another 2 minutes and try again.
Sprinkle salt and pepper over the top of the fillets, then turn them over and sprinkle with salt and pepper again.
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.
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.
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!
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 succulent piece of fish on your table in no time at all!
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
To begin, preheat your oven to 475 degrees Fahrenheit.
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.
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.
Once the butter and herbs are heated, remove the pan from the oven and stir in the lemon juice. (See recipe notes below regarding this step.)
Carefully add your salmon fillets to the pan, skin side up.
Roast the salmon for 4 minutes and then remove it from the oven.
Peel off the skin. If it does not come off easily, cook the salmon for another 2 minutes and try again.
Sprinkle salt and pepper over the top of the fillets, then turn them over and sprinkle with salt and pepper again.
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.
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.
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!