Cooking With Bwog: Roasted Salmon
Written by Bwog Staff
This buttery, flaky salmon is the easiest and most luxurious weeknight meal you will ever make. I used to make it with my ex-boyfriend, and not even our breakup could taint this recipe for me! Serve it with roasted veggies or rice.
Roasted Salmon (adapted from Mark Bittman)
4 tablespoons (½ stick) butter, or more!
Salt and freshly ground black pepper
Half of an onion or a shallot
1 salmon fillet (2 to 3 pounds), skin on if you like
2 tablespoons chopped fresh parsley leaves for garnish
A few sprigs of thyme and rosemary
Heat the oven to 475°F. Meanwhile, begin sauteeing your onion in butter with generous amounts of thyme, rosemary, salt and pepper. You want the onions to be translucent but not too browned.
Put the salmon in the seasoned butter, skin side down, and sprinkle the top with more salt and pepper, as well as a generous amount thyme and rosemary leaves. Return the pan to the oven.
Roast until the salmon is just cooked through, 8 to 12 minutes. To see whether the fish is done, stick a paring knife between the layers of flesh; the center should be bright pink and still a little translucent. Garnish with the parsley and serve. Put a little extra butter on top if ya like!
Tags: butter baby, cooking with bwog, eat this straight out the pan, I think I have a fish phobia, I've also never eaten raw fish in sushi, I've never eaten seafood at a columbia dining hall, make this instead of eating at hewitt