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Salmon Roasted in Butter

Salmon Roasted in Butter

This Salmon Roasted in Butter is the ultimate easy, elegant dinner. A whole fillet is roasted in a sizzling pan with butter and fresh herbs, resulting in tender, flaky, and incredibly flavorful fish; all in just 15 minutes! Perfect for weeknights or entertaining.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, French inspired
Servings 4

Ingredients
  

  • 4 tablespoons ½ stick unsalted butter
  • 4 tablespoons minced fresh chervil parsley, or dill (divided)
  • 1 salmon fillet 1½ to 2 pounds
  • Salt and freshly ground black pepper to taste
  • Lemon wedges for serving

Instructions
 

  • Preheat the oven to 475°F (245°C). Place the butter and half of the fresh herbs in a roasting pan just large enough to fit the salmon. Place the pan in the oven for about 5 minutes, until the butter is melted and the herbs are sizzling.
  • Carefully remove the hot pan from the oven. Place the salmon in the pan, skin side up. Return to the oven and roast for 4 minutes.
  • Remove the pan from the oven. Using a spatula or your fingers, gently peel off the skin (it should come off easily). If the skin resists, roast for 2 more minutes and try again.
  • Season the exposed side of the salmon with salt and pepper. Flip the fillet over so the skinless side is down. Season the other side with salt and pepper.
  • Return the pan to the oven and roast for another 3 to 5 minutes, depending on the thickness of the fillet and your desired level of doneness. For a 1½ to 2 pound fillet, 4 minutes is typically perfect for a slightly translucent center.
  • Remove from the oven. Cut the salmon into serving portions, spoon the herb butter from the pan over each piece, and garnish with the remaining fresh herbs. Serve immediately with lemon wedges.

Notes

  • Dairy Free Option: Substitute butter with ghee or high quality olive oil. The technique remains the same.
  • Herb Variations: Experiment with different herb and fat combinations. Try thyme, basil, or marjoram with olive oil, or cilantro and mint with peanut oil.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a pat of butter or splash of water.