Martha Stewart Roasted Salmon With Butter

Martha Stewart roasted salmon with butter is a quick, easy dinner party recipe: four ingredients, one pan, 20 minutes. She melts half a stick on a hot baking sheet, then lays a whole skin-on fillet right on top. The skin crisps while the salmon stays silky inside.

Pair it with rice pilaf or roasted asparagus for a fast weeknight meal that still impresses company. The trick is a screaming hot pan: get the butter sizzling before the salmon goes in, and the skin turns crisp on its own.

Martha Stewart Roasted Salmon With Butter

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

335

kcal

Tender, buttery salmon that separates into thick, soft flakes, with a crackling skin underneath. One pan, four ingredients, done in 20 minutes.

Ingredients

• 4 tablespoons (½ stick) unsalted butter
  

• Coarse salt and ground pepper
  

• 1 salmon fillet (2 to 3 pounds), skin on
  

• Chopped fresh parsley leaves, for serving
  

Directions

• Preheat and melt butter: Preheat oven to 475°F. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Add the salmon: Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast the salmon: Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of salmon works best for this recipe?

A whole side of salmon, 2 to 3 pounds, with the skin on is what the recipe calls for. Farmed Atlantic salmon runs fattier and stays moist, while wild-caught is leaner with a stronger flavor. Keep the skin on even if you skip eating it, since it insulates the flesh and keeps the fish from drying out in the 475°F oven.

Can I make roasted salmon with butter ahead of time?

Cook the salmon right before serving for the best texture, since the skin loses its crispness once cooled. If you need to prep ahead for a dinner party, season the fillet, portion the butter, and line the baking sheet so all you do is pop it in the oven. The whole cook takes just 8 to 12 minutes, making it one of the fastest proteins to serve for a crowd.

How do I store leftover roasted salmon?

Keep it in an airtight container in the fridge for up to 3 days. The fish dries out when reheated, so eat leftovers cold or at room temperature. Flake the salmon over a grain bowl, mix it into salmon cakes, or stir it into a salad with dill and a squeeze of lemon.

What can I use instead of a rimmed baking sheet?

A cast iron skillet or an oven-safe stainless steel pan works, but the pan must go into the 475°F oven to preheat. The butter needs to sizzle the moment it hits the hot surface, and a cold pan will steam the fish instead of crisping it. Avoid nonstick at this temperature, since most coatings are rated to 450°F and can break down above that.

Why is my salmon skin not crispy?

The most likely reason is the baking sheet was not hot enough. Make sure the oven hits a full 475°F before the butter goes on the sheet, and lay the salmon skin-side down right after the butter melts and foams. Pat the skin completely dry with a paper towel before cooking, because surface moisture creates steam that blocks the browning.