What is more delicious than ANYTHING cooked in butter? Nothing. Here is the perfect weeknight recipe for salmon (or any fish!) cooked in gorgeous butter and fresh herbs. This recipe is adapted from my new favorite site, The New York Times by the great Mark Bittman https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter.
4 tablespoons of grass-fed butter (or any butter, but…treat your self right)
4 tablespoons of fresh herbs (I used basil and chives) other suggestions, parsley or dill.
1 Salmon filet, 1 1/2 to 2 pounds
1 teaspoon of red pepper flakes
Salt and freshly ground black pepper
PREHEAT oven to 475 degrees. Place the butter and half the herbs in a roasting pan with the red pepper flakes, just large enough to fit the salmon and place in the oven. Heat for about five minutes, until the butter melts and the herbs begin to sizzle.
ADD the salmon to the pan, skin side up. Roast for 4 minutes. Remove from the oven and peel off the skin. (If the skin doesn’t lift right off cook for another 2 minutes longer.) Sprinkle with salt and pepper and turn the filet over. Sprinkle with salt and pepper again.
ROAST 3 to 5 minute more, depending on the thickness of the filet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herbs. Serve with lemon wedges.