You know what I love?? I love when you discover a technique, a method that you know you will use over and over. I like to be able to say, “oh a boneless, skinless chicken breast? Here is the best way to cook that.” Well, I can now say it about salmon. Yes, there are may ways: pan-fried, steamed, grilled, roasted…to name a few. But from now on, if I don’t have a particular recipe I am following this is my salmon of choice – super easy and super tasty, you can’t go wrong.
The technique is simple and genius, so of course if comes from How To Cook Everything: Simple Recipes for Great Foodby Mark Bittman. All you do is heat some butter in a skillet, toss in some fresh herbs, add the salmon flesh side down, and pop it into a 475 degree oven, after 5 minutes, flip and cook for 3 to 6 minutes more. Genius. Perfectly cooked salmon, with a lovely herby butter flavor. I served this on top of some roasted green beans and a fresh tomato salad. Perfect.
Salmon Roasted in Butter
- 4 Tablespoons butter
- 1 2-3 pound salmon fillet, skin on (I had 4 little fillets)
- salt and fresh ground black pepper
- 2-4 tablespoons of a chopped fresh herb (I used tarragon)
Preheat the oven to 475. Melt the butter in an oven safe skillet (cast iron is perfect) or roasting pan, until the foam subsides. Add the herbs.
Place the salmon in the butter flesh side down and put the pan in the oven. Roast for about 5 minutes, then turn and roast for 3 to 6 minutes more. Sprinkle with salt and pepper and serve with the extra butter sauce dribbled on top.
This will be my entry for Two For Tuesdays!
And Real Food Wednesdays.
And for I Heart Cooking Clubs!