Butter-Roasted Salmon

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    I posted a version of this same recipe a few years ago. It’s so good that I’m bringing it back for round two. Someone less classy than myself might call it “Poor Man’s King Salmon,” because it makes coho or sockeye taste so rich. If the kids in your life don’t like salmon, cook this for them, chances are they will devour it, along with everyone else. Enjoy!

    Yum

    Prep Time

    10 minutes

    Cook Time

    7-10 minutes

    Serves

    2

    Ingredients

    • 1 lb. sockeye or coho salmon
    • Salt & pepper
    • 2-4 Tbsp butter
    • Fresh or dried thyme and/or rosemary and/or oregano (fresh is possible, dried otherwise)

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    Preparation

    1. Preheat the oven to 475 deg F.
    2. Place a cast iron pan in the oven to heat up. It’s ideal to use a small pan that’s not much larger than the fish so the butter stays around it.
    3. While the pan is heating up, remove your thawed salmon from the vacuum bag over the sink, rinse once under cold water (it should smell delicious, like the ocean!), then pat dry with a paper towel. Leave the skin on and pin bones in (if present). Sprinkle with salt and pepper on the flesh side.
    4. When the pan is hot, place the butter and a light sprinkling of herbs in pan.
    5. Put the pan back in the oven for a minute or two, just until butter melts but doesn’t brown much.
    6. Remove the pan from the oven then carefully (so you don’t splash) place the salmon flesh side down in the pan in the butter.
    7. Return to the oven for 4 minutes.
    8. Remove from the oven, carefully peel the skin off (this is one of the few times you will hear me telling you to remove the skin…) then sprinkle with salt and pepper.
    9. Carefully flip the salmon over (carefully so it doesn’t break) and return to the oven for 3 more minutes. You can check the doneness and return to the oven for another minute or two if need be.
    10. Remove the pin bones (if present) if you want to or just eat around them.

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    Note

    This delicious fish can be accompanied by any number of sides. For this one I used plantains fried in clarified butter. Although amazing, it was a lot of butter in one dish and maybe a little rich. Grilled asparagus or other veggies might be the ticket.

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    April 24th, 2015 | Traveler | No Comments | Tags: , , , ,

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