Baked Wild Salmon with Herb Butter

  1. Prepare: 1/2 cup Herb Butter (page 48).
  2. Pull any pin bones from: 1 to 1 1/2 pounds wild salmon fillet, cut into 4- to 6-ounce pieces.
  3. Refrigerate until ready to cook.
  4. Preheat the oven to 425F and remove the herb butter from the refrigerator to soften.
  5. Season the salmon with: Salt, Fresh-ground black pepper.
  6. Oil a baking dish or a rimmed baking sheet and place the pieces of salmon in it, skin side down.
  7. Brush or drizzle with oil.
  8. Bake until the flesh is just set and still pink in the center, 7 to 10 minutes, depending on the thickness of the fillets.
  9. Spoon some of the soft herb butter over each piece of fish and pass the rest in a small bowl.
  10. Add 4 chopped salt-packed anchovy fillets to the herb butter.
  11. Another way to bake salmon is to slow roast it.
  12. Keep the salmon in one piece with its skin on.
  13. Oil a baking dish or a rimmed baking sheet and cover the bottom with a layer of fresh herb sprigs.
  14. Place the seasoned salmon skin side down on the herbs.
  15. Oil the top of the salmon and bake at 225F for about 30 minutes.
  16. The salmon will be just set and incredibly succulent and tender.
  17. This is delicious served at room temperature with a vinaigrette made with lemon juice and zest.
  18. If you have access to fresh fig leaves, this is a must.
  19. Although the leaf is not eaten, it suffuses the fish with a delightful coconut aroma.
  20. Season and oil the salmon fillets, wrap each piece in a clean fig leaf, and bake as above.

butter, wild salmon fillet, salt, freshground black pepper

Taken from www.epicurious.com/recipes/food/views/baked-wild-salmon-with-herb-butter-387238 (may not work)

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