|Who's the prettiest piece of salmon? You are! Yes, you are. So pretty!|
I wanted to do something "fancy" with the salmon, but at the same time knew I'd be running on fumes after work and completely incapable of anything too grand. I need faux fancy. I needed butter. And herbs.
|All dressed up and ready to visit the oven.|
My initial idea was to soften the butter, not melt it, but I wasn't paying enough attention (don't unpack a very exciting Zazzle delivery while trying to cook after a tiring day in the library mines) and so melted butter is what I ended up with. I threw in all the usual flavors -- garlic, lemon, salt, pepper, thyme, and rosemary -- and then decided to add some marjoram for that extra bit of something. A dash of je ne sais quoi, if you will.
The finished dish turned out quite deliciously. The salmon was, at ten minutes, perfectly cooked to our tastes and the lemon-garlic-herb butter was bright and flavorful in a completely complimentary-not-overwhelming way. I'd worried I'd gone too heavy on the lemon for The Husband, but he was perfectly happy and left nothing behind.
Lemon-Garlic Roasted SalmonYield: 2-4, depending on greed
- 1 lb salmon fillet
- 3 Tbsp unsalted butter
- 1 tsp lemon juice
- Zest of half a lemon
- 4 cloves garlic, pressed
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried marjoram
- ¼ tsp sea salt
- ¼ tsp black pepper
- Preheat oven to 425°F.
- Brush a pie plate or baking dish with olive oil.
- Pat the salmon dry with a paper towel. Cut the salmon into two to four (I did two, because I'm a greedy so-and-so) similarly-sized portions. Place them, skin-side down, in the pie plate.
- Melt the butter in a saucepan or microwave. Stir in all remaining ingredients. Spread butter mixture over salmon pieces, trying to distribute it evenly across all pieces.
- Roast salmon, uncovered, for 10 minutes or until fish flakes easily and has reached 145°F.