Salmon Fillet Roasted in Lemon Butter

Name: Salmon Fillet Roasted in Lemon Butter
Yield: serves 6 to 8
Cuisine: United States
Ingredients: ¼ cup mixed fresh chopped herbs, such as tarragon, chives, or parsley, or a combination; ¼ cup mixed fresh chopped herbs, such as tarragon, chives, or parsley, or a combination; ¼ cup mixed fresh chopped herbs, such as tarragon, chives, or parsley, or a combination; ¼ cup mixed fresh chopped herbs, such as tarragon, chives, or parsley, or a combination; 1 boned salmon fillet, 2 to 3 pounds, skin on or off; Salt and Freshly ground pepper to taste; Salt and Freshly ground pepper to taste; 1 tablespoon finely grated lemon zest; 1 teaspoon sugar; ⅓ cup crisp, light-bodied white wine; 2 tablespoons fresh lemon juice; ½ cup(1 stick) butter; 4 tablespoons olive oil

Preparation info

serves
6 to 8

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This is the flip side of the recipe: a salmon fillet roasted fast in a super-hot oven. Try them both and see which you prefer. In this approach, the fish cooks in a fragrant bath of butter and herbs. I call for a whole fillet, or side of salmon, but you can also roast individual portions.

Ingredients

½ cup(1 stick) butter
4 tablespoons olive oil

Americas
United States
Fish course
Pescatarian
Gluten-free
Christmas

Method

Preheat the oven to 500°F. In a small saucepan, combine the butter, olive oil, wine, lemon juice and zest, sugar, salt, and pepper, and warm gently. Pour half of the mixture into a shallow roasting pan that will just fit the salmon fillet. Lay the fillet in skin side down, and then dri