Salmon Roasted in Butter

This had 5 stars out of 455 reviews, we loved it! You can mix around the herb and fat combos: parsley, chervil or dill go well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

INGREDIENTS

4 Tbsp butter

4 Tbsp minced chervil, parsley or dill

1 salmon fillet, 1 1/2 to 2 pounds

Salt and freshly ground black pepper to taste

lemon wedges

INSTRUCTIONS

Preheat oven to 475 degrees. Place 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. (Mine didn't have skin) 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.

Thanks to the original recipe found HERE.