The Minimalist Wild Salmon in a Hot Pan | Mark Bittman

On a lazy summer day when you don’t feel like making a production, the minimalist wild salmon in a hot pan is an excellent choice. Meanwhile, wild salmon is such a glorious ingredient, doing less seems right to bring out its natural flavor. With the flash-freeze technology, it’s very doable to order wild salmon directly from Alaskan fishermen. The shipment even details the specific bay at which the wild salmon is caught.

A sprinkle of salt, the quintessential fat and some seasonal herbs are all that’s needed to prepare the salmon. Fat can be butter, olive oil or a combination of both. Spoonfuls of butter produce beautiful browning and crispy edges. Olive oil, on the other hand, is a more healthful ingredient. Use both if you can’t make up your mind; that’s what I do.

The minimalist approach extends beyond the five basic ingredients: butter, fresh herbs, salmon fillets, salt and pepper, and lemon. Minimal also means fewer steps. There is no marinating, not even with salt and pepper. Season the salmon when you’re ready to cook the fish. It doesn’t get any easier than that.

To start, heat oven to 475°F. Then put butter or olive oil, along with a little bit of the herb, in a roasting pan in the hot oven. (I prefer using a cast iron pan.) This preheating causes the fish to sizzle the instant it’s set into the pan, so that it browns before it overcooks. This is a critical step to get the fish sear properly right from the start.

How long does it take to roast the salmon? That depends on the thickness of the salmon fillet and the degree of doneness you prefer. For medium, the internal temperature should register 125°F when an instant thermometer is inserted at the thickest part of the fish.

Print Recipe

Wild Salmon in a Hot Pan | Mark Bittman

Ingredients

• 4 tablespoons ( 1/2 stick) butter
• 4 tablespoons minced chervil, parsley, dill, thyme or green onions
• 1 salmon fillet, 1 1/2 to 2 pounds
• Salt and freshly ground black pepper to taste
• Lemon wedges

Instructions

1

Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2

Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3

Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Notes

https://www.nytimes.com/1999/08/18/dining/the-minimalist-wild-salmon-in-a-hot-pan.html