I hope each of you had a wonderful, restful holiday. Our holiday was the usual whirlwind, race to the finish dash that seems to happen every year no matter how stalwart my intentions for better planning. I like this dish because it has the same comforting, special feel of a Sunday or Holiday roast but takes no time at all to prepare and is a healthier alternative to fatty roasts. It is a great, quick meal for a weeknight and the fish turns out rich and luxurious. It is also a very forgiving recipe, use whatever herbs you have on hand and feel free to roast the fish a little longer if you like it more well done. We like our salmon on the rare side of medium but not everyone does. One note: this roast is buttery and divine and better suited to a leaner wild salmon fillet, a very fatty farmed fillet will be a little over the top.
Butter Roasted Salmonserves 6, prep 10 min, cook 12 minutes, adapted from Mark Bittman, How to Cook Everything
- 2 tbsp oil
- 2 tbsp butter
- 2-3 lb salmon fillet
- 4 tbsp whatever fresh herbs you have on hand, chopped (I used parsley, green onion, and cilantro)
- 2 tbsp shallot, minced
- salt and pepper
- fresh lemon juice
- Heat the oven to 475F. On a rimmed baking sheet, heat oil and butter in the oven while it preheats (keep an eye on it and don’t let it burn!).
- Sprinkle salmon with salt and pepper. Sprinkle chopped herbs and shallot all over hot oiled baking sheet.
- Place salmon flesh side down (skin side up) over the herb mixture and roast for about 5 minutes.
- Flip the roast over and roast for another 5 minutes and check between the flakes for doneness. Ten minutes is a perfect medium-rare temperature for us but you may wish to give it another 3-5 minutes.
- When done, squeeze lemon juice all over the roast and sprinkle with additional salt and pepper if needed.