Salmon Roasted in Butter Mark Bittman, NYT Cooking Yield: serves 4 to 6 4 Tbsp. butter 4 Tbsp. minced chervil, parsley or dill 1 salmon fillet, 1 ½ to 2 lbs. Salt and freshly ground black pepper to taste Lemon wedges Preheat the oven to 475o. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle. 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 again. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer.

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