Salmon Roasted in Butter
Periodically eating fish is good for your health. Salmon is high in omega-3’s. It is also a good source of protein.
It can sometimes be hard to figure out how to cook your salmon. There are so many different ways that you can prepare your salmon.
I have learned, over the years that the kind of salmon you use is key. You would think this is obvious, but not all types of salmon taste the same.
I would buy Keta salmon, because it was on sale at the grocery store and wonder why it didn’t taste like the salmon served in restaurants.
Other times I would buy Sockeye salmon and wonder why it tasted better than Keta salmon. I thought that it was just the recipe that I was using. Although the recipe is important, so is the type of salmon you buy.
I served this dish with cauliflower rice, but any side could be used. I think mashed potatoes would taste delicious with this salmon.
- 4 tablespoons butter
- 4 tablespoons dill, divided use
- 1 (1½ pound) salmon fillet
- Salt and pepper, to taste
- Preheat oven to 475 degrees. Line a baking sheet with foil.
- Place butter on the baking sheet. Sprinkle the baking sheet with 2 tablespoons dill. Place the baking sheet in the oven and melt the butter for 5 minutes.
- Place salmon, skin side up on the baking sheet. Roast the salmon for 4 minutes. Take the salmon out of oven and carefully lift the skin off the salmon. Lightly sprinkle the salmon with salt and pepper.
- Flip the salmon over and sprinkle with remaining two tablespoons dill. Sprinkle with salt and pepper, to taste.
- Place salmon back in the oven and roast for another 4 minutes, or until salmon is cooked to desired doneness.
- Cut salmon into 4 pieces and serve hot with desired side dish.
Adapted from New York Times
