Salmon Roasted in Butter

  • YIELD: 4 to 6 servings
  • TIME: 15 minutes
Salmon Roasted in Butter


  • 4 tablespoons (1/2 stick) butter
  • 4 tablespoons minced chervil, parsley or dill
  • 1 salmon fillet, 1 1/2 to 2 pounds
  •  Salt and freshly ground black pepper to taste
  •  Lemon wedges


  1. Preheat the oven to 475 degrees. 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.
  2. 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.
  3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

From here:

Caesarea Fish Tartare


  • 8 ounces fresh fish, such as white Spanish mackerel, grouper, amberjack, or salmon, cut into 1/2-inch to 1-inch cubes
  • Juice of 1 1/2 lemons
  • 1 cup plus 2 tablespoons olive oil
  • Generous pinch saffron
  • 1 1/2 cups chopped Italian parsley
  • 1/2 jalapeño pepper, diced
  • 1 cup roasted almonds, chopped
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup mayonnaise
  • 1 cup baby spinach, cut in half
  • Salmon roe or caviar, to serve


  1. Gently mix the fish with the juice of 1 lemon, 2 tablespoons of the olive oil, a bit of the saffron, the parsley, jalapeño, almonds, and salt and pepper to taste. Let the fish sit while you finish the other components.
  2. Soak the saffron threads in the remaining lemon juice for a few minutes, then stir into the mayonnaise.
  3. Heat the remaining cup of olive oil in a saucepan or wok to 375 degrees. Add the spinach and fry until crispy, about 1 to 2 minutes. Use a spider strainer to remove from the oil and let drain on paper towels.
  4. Slather some of the mayonnaise in the middle of serving plate. Arrange the fish mixture over the mayonnaise, then scatter the fried spinach over top. Smooth a spoonful more of mayonnaise on the side of the plate, then top with the salmon roe. Serve immediately with any remaining mayonnaise on the side.

Yield: 8 appetizer servings

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