Baked Salmon

Adapted from Make It Easy in Your Kitchen by Laurie Burrows Grad

Baked Salmon

Adapted from Make It Easy in Your Kitchen by Laurie Burrows Grad

The great thing about mixing butter with oil for a marinade is that the butter starts to solidify at room temperature, making the marinade cling to the fish.

Serves 4

This is easily adapted to the number of people you are cooking for.

Salmon

4 1-1/2 to 2-inch-wide salmon fillets, skin on
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper

Sauce

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons freshly chopped parsley

Place the fish on a platter. Combine the melted butter with the olive oil and pour over the fish. (If you are going to chill the salmon to serve cold after it is cooked, use 4 tablespoons of olive oil and omit the butter.)  Sprinkle the fish with sea salt, and white pepper. Let it marinate for 1/2 hour at room temperature, turning it over in the marinade once.

Preheat the oven to 400°F. Put a piece of aluminum foil in the bottom of a baking sheet - quarter or half depending on how much salmon you are cooking, and lightly coat the pan with olive oil. Put the fish in the pan skin side down, baste it with the marinade including what is clinging to the platter, and bake for 10 minutes, being careful not to overcook it. The amount of time will depend on the thickness of the fish, but I ask for the thickest piece of salmon I can get and 10 minutes is fine.

When you remove the fish from the pan with a spatula, the skin will stay behind.

Serve immediately with a small amount of sauce on top of each fillet.