The best recipes, improved

Butter-Roasted Salmon

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m


  • 8 oz Fillets sockeye salmon, with skin, deboned
  • 4 tbsp. Butter
  • 1/2 tsp. Dill, dried
  • 1/4 tsp. Parsley, dried
  • 1/2 tsp. Lemon zest, fresh
  • 1/2 tsp. Lemon juice, fresh (optional)
  • Salt
  • Pepper, fresh ground


  1. Preheat oven to 475°F. Prepare a quarter pan bake sheet with a foil boat just large enough for the salmon to fit.
  2. Pat the salmon dry, slice into portions, season with salt, and let rest for a few minutes.
  3. Put the butter, dill, and parsley in the foil boat and bake in the oven until the butter has melted and herbs are starting to sizzle,
  4. In the meantime, season the salmon with pepper, lemon zest, and (optionally) smoked paprika. Place the salmon in the foil boat skin side up. Bake 5 minutes.
  5. At 5 minutes, attempt to peel off the skin. This can best be done by removing the bake sheet from the oven and using kitchen tongs. If the skin does not release easily, bake 1-2 more minutes until it does, checking each minute.
  6. With the skin removed, flip the salmon over in the foil boat and cook for another 4 minutes. Test for doneness with a fork for flakiness or thermometer reading 130°F.
  7. Remove from oven and let rest for 2-3 minutes. Serve with a spoon of the cooking butter and a sprinkle of fresh lemon juice (1/8 - 1/4 tsp per portion). Garnish with extra dill and parsley as you prefer.