We’re trying to help our sons to love cooked fish as much as they love sushi. Does that sound backward? Living in San Francisco has exposed us to many fantastic options for fresh sushi, and we’ve watched the boys progress from eating bowls of sushi rice and “beans” (e.g. edamame) to trying salmon and tuna rolls, to now enjoying nigiri and even sashimi. Cooked fish at home, however, has been a struggle. This recipe was a certified success. The fish is prepared simply, and cooking it gently with Miyoko’s vegan butter makes the salmon even creamier and sweeter than it would be on its own. The boys both enjoyed theirs served on top of nice Japanese rice. We topped our adult portions with fresh dill and enjoyed Japanese-inspired Miso Fried Eggplant and Sweet Peppers as a side.
Salmon Roasted in Butter with Dill
- 4 tbsp vegan butter
- 4 tbsp dill minced
- 1 salmon fillet 1 1/2 to 2 lb
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 lemon sliced into wedges
- Preheat your oven to 475 degrees. Select a roasting pan large enough to fit the salmon fillet, Place the vegan butter and half the minced dill into the pan, and then put the pan into the oven. Heat the butter and dill until the butter melts and the dill begins to sizzle, about 5 minutes.
- Add the salmon to the pan, skin side up. Roast 4 minutes. Remove the pan from the oven and peel off the salmon skin. Sprinkle both sides of the salmon with kosher salt and freshly ground black pepper.
- Roast the salmon for another 3 to 5 minutes, depending on how thick the fillet is and how done you prefer your salmon (we prefer salmon still quite pink in the middle, so we pulled it out of the oven closer to 3 minutes).
- Cut the salmon into 6 serving portions, and spoon a little of the butter and dill mixture over the top of each piece. Sprinkle additional dill on the top, and serve with a lemon wedge.