A simple fillet of fish can be so elegant when cooked right …
a large piece of wild Alaskan salmon, for example, roasted with butter, seasoned with salt and pepper, and topped with chopped parsley.
I absolutely love how soft and tender pieces of salmon flake away and melt in your mouth. And add a glass of chilled white wine — HEAVEN.
Roasted salmon is very easy – the key (as with most seafood) is to not overcook and dry out the fillet. This great basic recipe, from the king of basics Mark Bittman, will have you plating beautiful salmon fillets like a pro and enjoying a healthy (and sustainable, if you choose wild Alaskan salmon) dinner!
- 4 tablespoons unsalted butter
- Coarse S/P
- 1 salmon fillet (2-3 pounds), skin on
- Chopped fresh parsley to top, optional
- Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with S/P. Place sheet in the oven until the butter melts, about 1 minute.
- Remove the sheet from the oven and tip so the butter coats the bottom. Place the salmon on top of the butter, skin side down. Season the fillet with S/P. Return the sheet to the oven.
- Roast until the salmon is just cooked through (it will continue to cook once out of the oven), about 8 to 12 minutes. Check the fish frequently by inserting a paring knife between layers of flesh – if it is dark pink or orange, it is still raw. It will be bright pink in the center, opaque on the outside, and flake easily when done.
- Remove from the oven immediately when just cooked through. Sprinkle with parsley and serve.