Perfectly Buttery Roasted Salmon with Crispy Skin

A Classic Recipe Elevated by Fresh Herbs and Golden Butter

Prep & Cooking Time

Total Time: 15 minutes (active time: 10 minutes)

Difficulty: Easy

Ingredients

(For 1–2 servings, adjust quantities for more)

  • 4 tablespoons (½ stick) unsalted butter, softened to room temperature

  • 4 tablespoons (mixed) freshly minced chervil, parsley, or dill (or 1 tbsp dried if fresh unavailable)

  • 1 salmon fillet, 1.5–2 pounds (skin-on, preferably wild-caught for superior flavor)

  • Kosher salt and freshly ground black pepper (to taste)

  • 2–4 lemon wedges (for serving, optional)

Step-by-Step Instructions

1. Preheat & Infuse the Butter Base

Preheat oven to 475°F (245°C). Place an oven-safe roasting pan (large enough to fit the salmon fillet without overcrowding) on the middle rack. Add the softened butter and half the minced herbs to the pan. Return to the preheated oven and let butter melt completely, while herbs infuse the fat, for 5 minutes. The butter should be golden and slightly foamy; the herbs will release a gentle aroma.

2. Roast & Remove the Skin

Carefully remove the pan from the oven (use oven mitts, as it will be hot). Place the salmon fillet skin-side up in the pan, ensuring it lies flat and does not overlap. Return to the oven and roast for 4 minutes.

After 4 minutes, check if the skin lifts easily with a spatula. If not, roast an additional 2 minutes. Using tongs, transfer the fillet to a clean plate. Gently peel off the skin (reserve if you wish to crisp it separately; for this recipe, discard the skin or save for crispy bites). Season the flesh generously with salt and pepper on both sides. Flip the fillet so the flesh faces up.

3. Final Roast to Desired Doneness

Return the seasoned fillet to the roasting pan (skin-side down, if skin was removed). Roast for 3–5 minutes more, depending on thickness:

  • Medium-rare: 3–4 minutes (internal temp: 125–130°F/52–54°C)

  • Medium: 4–5 minutes (internal temp: 140–145°F/60–63°C)

Remove from the oven and let rest for 1 minute. Use a meat thermometer to confirm doneness; overcooking will dry the delicate salmon flesh.

4. Finish & Serve

Slice the fillet into portions. Spoon the buttery herb sauce from the pan over each serving. Sprinkle with the remaining fresh herbs for color and aroma. Serve with lemon wedges for brightness.

Cooking Tips & Adaptations

  • Crispy Skin Hack: For extra crispy skin, keep the skin intact during the first roast (4 minutes), then crisp it under the broiler for 1–2 minutes after removing the fillet.

  • Alternative Baking Vessel: Use a cast-iron skillet preheated in the oven (475°F) for a deeper, richer sear. Add butter, salt, and pepper, then place salmon skin-side down immediately.

  • Moisture Boost: Line the pan with foil/parchment and add lemon slices before roasting to steam the salmon, preserving moisture.

  • Herb Flexibility: Swap chervil for tarragon, or parsley/dill for chives—fresh herbs enhance flavor; dried herbs (1 tbsp) work in a pinch.

User Reviews & Adaptations

  • Success Stories:

  • "Delicious! I used a cast-iron skillet, skin-side down, and added butter with salt/pepper. Crispy skin + buttery sauce = restaurant-level taste at home."

  • "Substituted steelhead trout with dried herbs. Paired with roasted potatoes: the sauce was the star."

  • Constructive Feedback:

  • "Butter burnt—too decadent. Lower heat to 450°F or use a smaller pan next time."

  • "Perfection! My family now requests this weekly. The herb infusion is subtle but bright."

Serving Suggestions

Pair with:

  • Steamed asparagus or green beans

  • Roasted cherry tomatoes with garlic

  • Herbed quinoa for a lighter side

Note: For best results, use wild-caught salmon for its natural richness and minimal fat. Adjust salt/pepper to taste for personal preference.