I’d seen this posted elsewhere and in a couple of magazines…but Mark Bittman also has it in his book, ‘How to Cook Everything’. I guess I just didn’t believe that something so ridiculously simple could be so tasty…but it can – enjoy!
Salmon Roasted in Butter
1, 2-3 lb. salmon fillet (skin on works) – or trout, or scallops or any other really fresh fish
4 T. butter
salt and freshly ground pepper
chopped fresh parsley and lemon slices or wedges for garnish
Heat the oven to 450 and place the butter on a sturdy baking sheet that is long enough to accommodate the salmon. Place the baking sheet in the oven until the butter melts and starts to brown and foam (and the pan is super hot), and leave the pan in the oven until the foam subsides. This won’t take long, so watch carefully!
Take the pan out of the oven, sprinkle the salmon with salt and pepper and then place it flesh-side down (if the skin is on), onto the hot pan. Put it in the oven to roast for 5 minutes, then flip it (carefully!) and roast it for 3-6 minutes more. Take a fork to the salmon and peek between the flakes to check for doneness. Check for seasonings, garnish as you’d like and serve.