Salmon Roasted in Butter
Recipe Date:
September 1, 2022
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 tbsps butter
- 4 tbsps minced chervil, parsley, or dill
- 1 salmon fillet (1 1/2 - 2 lbs)
- salt and freshly ground black pepper, to taste
- lemon wedges
Directions
Tasting notes: Salmon and Pinot is always a wonderful pairing. The richness of the salmon compliments the fruit and acidity in the Pinot.
Serena's tips: If you are using a salmon fillet with skin, place it skin down to cook. If you line your pan with aluminum foil, you should be able to lift the salmon off the skin and not have to flip the fillet the way the recipe is written.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/5703-salmon-roasted-in-butter
Recipe courtesy of Mark Bittman for the New York Times. Photo courtesy of the New York Times.
