Baked Salmon with Lemon and Parsley

Roast Salmon
Adapted from Make It Easy in Your Kitchen by Laurie Burrows Grad (HarperCollins, 1993)

The great thing about mixing butter with oil is that the butter begins to solidify at room temperature, helping the mixture cling to the fish.

Serves 4 (easily scaled)

Salmon
4 salmon fillets, 1½ to 2 inches thick, skin on
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground white pepper

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

Place the salmon skin side down on a platter. Combine the melted butter and olive oil and pour over the fillets. (If you plan to chill the salmon and serve it cold, use 4 tablespoons olive oil and omit the butter.) Sprinkle with sea salt and white pepper. Let sit at room temperature for 15 to 30 minutes.

Preheat the oven to 400°F. Line a quarter- or half-sheet pan with foil and lightly coat it with olive oil. Place the salmon skin side down on the pan. Spoon some of the butter and oil mixture, including anything clinging to the platter, over the fillets. Roast for about 10 minutes, depending on the thickness of the fish. (I ask for the thickest salmon I can get, and 10 minutes is perfect.)

While the salmon cooks, combine the olive oil, lemon juice, and parsley for the sauce.

When you lift the salmon with a spatula, the skin will stay behind on the foil.

Serve warm with a little sauce spooned over each fillet.