Although aquaculture has made fresh salmon a year-round product, wild salmon does have a season, from spring through fall. At those times it’s vastly preferable to the farm-raised fish, because the best salmon—king, sockeye, and coho—has so much flavor of its own that it needs nothing but a sprinkling of salt. But a simple formula of salmon, oil or butter, and a single herb, combined with a near-foolproof oven-roasting technique, gives you many more options and makes even farm-raised salmon taste special. Be sure to preheat the pan in the oven—this allows the fish to brown before it overcooks. (If you start the same fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.)
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 475°F. Put the butter and half the herb in a roasting pan just large enough to hold the salmon (you may have to cut the fillet in half) and put it in the oven. Cook for about 5 minutes, until the butter melts and the herb begins to sizzle.
Step 2
Add the salmon to the pan, skin side up. Roast for 4 minutes. Remove from the oven, then remove the skin from the salmon (it should peel right off; if it does not, cook for another 2 minutes). Sprinkle with salt and pepper and turn the fillet. Sprinkle with salt and pepper again.
Step 3
Roast for another 3 to 5 minutes, depending on the thickness of the fillet. Spoon a little of the butter over each serving, garnish with the remaining herb, and serve with lemon wedges.
Variations
Step 4
Salmon Roasted in Olive Oil: Substitute extra virgin olive oil for the butter and fresh basil, thyme leaves (2 teaspoons total), or marjoram (2 tablespoons total) for the herb.
Step 5
Substitute peanut oil for the butter (adding a teaspoon of sesame oil for extra flavor if you like) and fresh cilantro or mint for the herb. Use lime instead of lemon.
