There’s nothing quite so delicious as salmon roasted with soy-flavored butter as a final baste. In the convection oven it cooks amazingly fast. Remove from the oven just when the fish is done.
Recipe information
Yield
makes 6 to 8 generous servings
Ingredients
Preparation
Step 1
Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection roast at 500°F. Cover a large, rimmed baking pan (a half sheet pan works well) with foil and coat with nonstick spray.
Step 2
Pat the salmon fillets dry with paper towels and place on the prepared pan, skin side down.
Step 3
In a skillet, heat the butter and add the green onions; sauté over medium heat until the onions are soft. Add the soy sauce.
Step 4
Brush the salmon with the butter mixture. Roast it for 8 to 10 minutes or until the salmon is just cooked.
Step 5
Remove the salmon from the oven and peel back the skin. Brush it with the remaining butter mixture. Transfer the salmon to a warmed serving platter to serve.
