I was looking for something different to do with salmon tonight.
Bittman is usually good for an easy technique that’e endlessly riff-able, especially from the Minimalist days.
The “recipe” here is to place butter and herbs in a pan into a HOT oven (475), place the salmon into that skin side up and cook for 4 mins, then peel the skin off, season with s&p, flip, season again, and finish cooking for another 3-5 mins, spooning the herby butter over the fish to serve.
The technique is really perfect for the unscaled salmon fillets TJs insists on stocking as their refrigerated option – the skin peeled right off after 4-5 mins, and left the flesh exposed to be seasoned and flavored by the herby butter.
For my herb, I used cilantro in the form of zhoug, which lent some additional spices to the butter.
I put some extra butter into the dish and drizzled the herby butter over steamed broccoli too.
Will definitely repeat.
(Proportions: 4 tbsp butter and 4 tbsp herbs for 1.5 - 2 lbs salmon)
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