Salmon Roasted in Butter

This is one of those salmon dishes that change dramatically when you use really fresh fish, since there are really only two ingredients. Other seafood you can use: trout or scallops (adjust the cooking time depending on their size).

4 tablespoons (1/2 stick) butter

One 2- to 3-pound salmon fillet (skin-on is nice)

Salt and freshly ground black pepper

Chopped fresh parsley leaves for garnish

• Heat the oven to 475 F. Melt the butter in a medium roasting pan—either on top of the stove or in the oven as it heats—until the foam subsides. Sprinkle the salmon with salt and pepper.
• Put the salmon in the butter, flesh side down, and put the pan in the oven. Roast for about 5 minutes, then flip and roast for 3 to 6 minutes longer, until the salmon is done (peek between the flakes with a thin-bladed knife). Sprinkle with a little more salt if you like, garnish with parsley, and serve.
  Salmon Roasted with Herbs.
  • In Step 1, use 2 tablespoons olive oil or half oil and half butter. In Step 2, add a handful (2 to 4 tablespoons, depending on their strength) chopped fresh herbs—tarragon, parsley, chervil, basil, dill, thyme, or a combination—and 2 tablespoons minced shallot, then roast as directed.
    Salmon Roasted with Buttered Hazelnuts.
    • In Step 1, use only 1 tablespoon of olive oil or butter. Before cooking the fish, melt 3 tablespoons of butter in a small saucepan over medium-low heat. When the butter foam subsides, add 1 cup roughly chopped hazelnuts and cook, stirring, just until they begin to brown. Place the fish in the pan, season with salt and pepper, and spoon the browned nuts on top. Roast as in Step 2 but without turning.
      Salmon Roasted with Olives.
      • Pit and chop 1 cup of black olives, like kalamata or Moroccan. Sprinkle the salmon with pepper, but omit the salt if the olives are very salty. Follow the preceding variation, substituting the olives for the nuts.
    • MAKES: 6 to 8 servings
    • TIME: 15 minutes