Salmon Roasted in butter

By Shawn

Ingredients

• 4 tablespoons (1/2 stick) butter
• 4 tablespoons minced chervil, parsley or dill
• 1 salmon fillet, 1 1/2 to 2 pounds
• Salt and freshly ground black pepper to taste
• Lemon wedges

Details

Adapted from cooking.nytimes.com

Preparation

Step 1

PREPARATION
Preheat the oven to 475 degrees. Place the butter and half the herb 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.

****Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.