Mark Bittman's Roasted Salmon with Butter
Rich butter-roasted salmon cooks quickly in a hot oven, with parsley adding a fresh finish to the tender, rosy fish.
Prep 5 min · Cook 10 min · Total 15 min · Makes 6 servings
Ingredients
- 4 tablespoons butter
- Salt and freshly ground black pepper
- 1 salmon fillet, skin on if you like
- 2 tablespoons chopped fresh parsley leaves for garnish
Directions
- Preheat the oven to 475 degrees F. Once it is fully heated, place the butter on a rimmed baking sheet and season it with salt and pepper. Slide the pan into the oven just long enough for the butter to melt, about 1 minute. Stay close here: when the bubbling settles down, take the pan out.
- Set the salmon into the seasoned butter with the skin side facing down, then season the top with more salt and pepper. Put the pan back in the oven.
- Roast the salmon until it is just cooked through, 8 to 12 minutes. Check by slipping a paring knife between the flakes of fish; the middle should look bright pink and a bit translucent. Finish with the parsley and serve.