Unlike farmed salmon, wild salmon have a specific season. This wild fish of the Pacific Ocean is so flavorful that it requires a little more than some salt and pepper. But a lot more options are created with the addition of butter or oil and some herbs, in combination with a few easy roasting techniques.
So, out of the best salmon recipes, the recipe for salmon roasted in butter is here for you. It is astonishingly easy with superb flavors. You just need to place a skillet in a hot oven and sizzle butter in it. Then add salmon to it, roast for some time, flip a d remove its skin, and roast some more. You will have an elegantly baked salmon in only about 15 minutes.
It is the easiest and the best-baked salmon recipe. You can always play with different herbs and fat combinations; chervil, dill or parsley go pretty good with butter, basil, marjoram, or thyme with olive oil, and mint or cilantro with peanut oil.
With slight alterations in this recipe, you can make baked salmon in foil as well. Foil actually works as a flavor incubator, and also locks in the moisture. This way your piece of fish turns out moist, tender, and flaky every single time.
Salmon Roasted in Butter Recipe
Try out this recipe for salmon roasted in butter. It is astonishingly easy with superb flavors. You will have an elegantly baked salmon in only about 15 minutes. It is the easiest and the best baked salmon recipe. You can always play with different herbs and fat combinations.
Preheat your hot oven to 475-degree Fahrenheit.
Take a roasting pan in which you can easily fit the salmon. In this pan, add the butter, along with half the herbs and place it in the oven.
Heat for about 5 minutes or until the butter completely melts and the herbs start sizzling.
Place the piece of salmon in the roasting pan with the skin side facing up. Roast it for 5 minutes.
Remove the pan from the oven and peel of the skin. If the skin doesn’t lift off right away, roast for another 2 minutes)
Sprinkle the now skinless salmon with salt and pepper, on both sides.
Roast it for another 3 to 5 minutes, depending upon the fillet thickness and the level of doneness you require.
Once roasted, cut it into serving sized portions.
Spoon some of the butter on top of each piece and garnish the remaining herbs over it.
Serve with some lemon wedges.
Remember to preheat oil or butter, along with some herbs, in a pan to roast in an oven. This causes the salmon to start sizzling the instant it is placed in the roasting pan, so it starts browning before it overcooks.
When the salmon fillet is set in a cold roasting pan, it will just turn into a dull pink shade and will not turn brown until all its moisture evaporates, leaving it dry like a chalk.
Amount Per Serving:
Calories: 344 kcal
Calories from Fat: 225 kcal
Total Fat: 25 grams, 38%
Saturated Fat: 9 grams, 45%
Polyunsaturated Fat: 6 grams
Cholesterol: 109 mg, 36%
Sodium: 64 mg, 3%
Potassium: 694 mg, 20%
Protein: 28 grams, 56%
Vitamin A: 10.2%
Vitamin C: 2.1%
You can make variations in the basic recipe.
- Instead of butter, extra virgin olive oil can be used in equal quantity, along with 2 teaspoons of basil in place of thyme, and to replace parsley, dill, and chervil, 2 tablespoons of marjoram leaves can be used.
- Peanut oil can substitute butter (along with a little quantity of dark sesame oil if you like for flavor). Mint or cilantro can be used instead of parsley, dill or chervil. Use lemon instead of lime in this version.