Ingredients

Directions

    Preparation:

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.

Brown Butter Sauce

• Heat a frying pan over medium heat until hot, and add in your butter.  About 4 tablespoons for 10 – 15 minutes should work
• The butter should immediately start sizzling and foaming up a bit
• As the water evaporates, the butter will start to turn brown; this takes 2 – 3 minutes stirring occasionally, and then turn the heat to low
• If you’re adding additional flavors not is the time to do it.
• The butter will slowly get a deeper brown over the next several minutes.  Keep the heat low continually stirring or rolling the pan, and if it looks like it’s turning dark brown, take off the heat, as the butter can burn, which doesn’t taste good.  When it smells “nutty”, it is done. If it starts to smell, anything like “bad”, the butter’s likely burned and you should probably start over

Additional sauce options:

• Brown butter sauce with shallot and garlic
• Brown butter sauce with lemon
• Brown butter sauce with capers
• Brown butter sauce with black olives