Salmon fried in butter
6 servings
15 minutes
Pan-fried salmon is a simple yet refined dish of American cuisine that embodies the harmony of flavors and textures. Historically, this recipe originated in home cooking traditions where the combination of fresh fish, natural oil, and aromatic herbs is valued. Baked salmon has a tender, juicy flesh with a light nutty flavor from the oil that enhances its natural sweetness. Herbs and fresh lemon add freshness and sophistication to the dish, making it an ideal choice for dinner or festive gatherings. Due to its simplicity in preparation, this recipe suits both experienced cooks and beginners looking to enjoy quality and balanced seafood flavors. It is served with lemon wedges that complement the rich taste of the fish. A great option for those who appreciate naturalness and gastronomic pleasure.
1
Preheat the oven to 250 degrees. Place butter and half of the herbs in an ovenproof dish that can hold the salmon fillet, and put it in the oven. Heat for 5 minutes until the butter starts to melt and the herbs sizzle.
- Vegetable oil: 4 tablespoons
- Chopped parsley: 4 tablespoons
2
Place the salmon fillet in a dish skin side up. Bake for 4 minutes. Remove from the oven and peel off the skin (if you can't remove the skin, put it back in the oven for another 2 minutes). Season with salt and pepper, and flip the fish fillet. Season again.
- Salmon fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Bake for another 3-5 minutes, depending on the thickness of the fish and how well done you want it. Cut the fish into portions, drizzle a little oil over each piece. Garnish with remaining herbs. Serve with lemon wedges.
- Vegetable oil: 4 tablespoons
- Chopped parsley: 4 tablespoons
- Lemon: 1 piece