Salmon Roasted in Butter and Herbs

Butter Roasted Salmon


  • 1 full fillet of salmon or 3-4 portions
  • 4 tbsp. butter
  • 4 tbsp. minced chervil, parsley or dill
  • Salt and freshly ground black pepper to taste
  • Lemon wedges

Preheat the oven to 425 degrees. 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 herb begins to sizzle.

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Photo and recipe  courtesy of NYT Cooking