Oh my goodness, is this salmon the best thing you’ll ever put in your mouth! Well, let’s qualify that .. . maybe you could say the same for chocolate . . . but we’re talking salmon here.
This is a Mark Bittman recipe (New York Times). That I just happened to see one day last week as I perused the recipes at the newspaper. I’ve subscribed – mostly to be able to do the puzzles there (I’m a fan of the daily Spelling Bee), but with my subscription I also got the food section. This past weekend my good friend Linda joined me in the desert, and whenever we get together, we cook a lot. We made this salmon on Friday night with some fabulous thick salmon fillets she bought at a good fish market where she lives in San Diego. She brought enough that we had it again the next night. No, we didn’t want to do a different preparation. We wanted to repeat the same recipe it was SO, SO good.
MAKE THIS RECIPE!! It’s amazing, and I don’t say that about a lot of recipes here on TastingSpoons. I have a few thousand recipes here, and you should know that my favorites are listed on the right end tab (on my main home screen), called Carolyn’s Favs. This recipe is going on there, just so you know.
It’s such a simple recipe – really, there is nothing but salmon, butter, salt, pepper, herbs and some lemon wedges to serve. How easy is that? But it’s how you combine them and how you roast the fish that makes it special. First you make a little foil “tray” a bit larger than the piece(s) of salmon you have. Linda brought decadent, thick fillets, with skin. And Mark Bittman assumes you also have skin-on salmon fillets. The cold butter and some of the herbs (we used dill) go in that foil tray (put the foil tray in a small roasting pan) and that goes into a preheated 475°F oven. That’s one very screaming-hot oven. Watch it carefully as the butter melts. Then you place the salmon on that foil tray, on top of the butter and herbs, skin side up. Into the oven it goes for a few minutes – he recommends 4 minutes at this point. Then you remove it, use a very sharp thin knife to pull off the skin (discard). Then you salt and pepper that side, turn it over very gently in the pan, salt and pepper that side, and back into the oven it goes for a few more minutes. We used an instant read thermometer (IMPORTANT) and roasted it until the fish was 125°F with the probe inserted into the side. That took about 7 more minutes because the salmon Linda had was really thick. Remove it, spoon some of that flavorful browned butter over the top, sprinkle on the remaining herbs, then garnish with lemon wedges and serve.
The first night we had it with steamed and buttered broccoli. The 2nd night I made a Hasselback Sweet Potato (recipe up soon) and a green salad. It was just magnificent. And so simple and easy. The recipe indicated 1 1/2-2 pounds of salmon serves 4-6. Linda bought 1 1/2 pounds, and we ate every morsel over 2 dinners (so it serves 4 people – that beautiful fillet you see in the above picture we split in half. If you’re serving 6 people, you might want more than 2 pounds. Just sayin’.
What’s GOOD: the flavor, the moistness, is just superb. Loved the fresh dill, but it’s the browned butter that gives this salmon the ultimate in umami flavors. For sure don’t forget to spoon that browned butter all over the top after it’s finished roasting. And for sure take it out of the oven when the salmon temp reaches 125°F. I think I could eat this fish twice a week for the rest of my life.
What’s NOT: there isn’t one single thing I can say negatively about this dish. I’ll be making this again, and again, and again.
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Salmon Roasted in Butter
Recipe By: Mark Bittman, New York Times, 2025
Servings: 6 (maybe)
4 tablespoons butter
4 tablespoons minced dill — or parsley
1 1/2 pounds salmon fillet — thick plank, about 1-1/4″ thick in the middle
Salt and freshly ground black pepper to taste
Lemon wedges
NOTE: If you’re using thinner salmon, the roasting time will be reduced accordingly.
1. Preheat the oven to 475°F. Place the butter and half the herbs in a roasting pan just large enough to fit the salmon and place it in the oven. (For easy cleanup, use heavy-duty foil and make a kind of rectangular tray, just slightly larger than the piece of salmon you’re cooking.) Heat about 5 minutes, until the butter melts and the herbs begin to sizzle. Watch carefully that the butter doesn’t brown too quickly!
2. Cut the salmon into serving sizes. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper on the other side.
3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Use an instant read thermometer and remove the salmon when it reaches 125°F. Spoon a little of the butter over each and garnish with the remaining herbs. Serve with lemon wedges.
Per Serving: 204 Calories; 12g Fat (53.9% calories from fat); 23g Protein; trace Carbohydrate; 0g Dietary Fiber; 104mg Cholesterol; 117mg Sodium; trace Total Sugars; 0mcg Vitamin D; 15mg Calcium; 1mg Iron; 489mg Potassium; 323mg Phosphorus.

hddonna
said on April 2nd, 2025:
We have salmon frequently. I like to do it slow roasted on the platter or quickly in a high oven. I’ll be tryin this one soon!
I hope you do, Donna. It’s a marvelous recipe. Having had it two nights in a row, I’m still craving it. However, I want to use really thick salmon steaks, and they’re not always easy to find. I also want to buy fresh, not “previously frozen” if I can. The closest actual fish market (to me) is about 30 minutes away. But some of our upscale grocery stores do carry salmon, but it’s not necessarily fresh. There is a season for salmon, so I need to read up on that. Let me know your thoughts! . . . carolyn t
hddonna
said on April 17th, 2025:
Loved this! What a clever trick for removing the skin easily! My salmon fillets were barely an inch thick, but it still worked very well. They did not overcook.
I’m looking forward to making this again next week. Glad you enjoyed it! . . . carolyn t