Mark Bittman's Roasted Salmon with Butter

Ingredients:

4 tablespoons ( stick) butter

Salt and freshly ground black pepper

1 salmon fillet (2 to 3 pounds), skin on

2 tablespoons chopped fresh parsley leaves for garnish

Directions:

Heat the oven to 475F. When the oven is hot, put the butter on a rimmed baking sheet and sprinkle with salt and pepper. Put the pan in the oven for the butter to melt, about 1 minute. Watch it the whole time: As soon as the foaming stops, remove the pan.

Put the salmon in the seasoned butter, skin side down( make sure the skin is dry in order to get it super crispy) and sprinkle the top with more salt and pepper. Return the pan to the oven.

Roast until the salmon is just cooked through, 8 to 12 minutes. To see whether the fish is done, stick a paring knife between the layers of flesh; the center should be bright pink and still a little translucent. Garnish with the parsley and serve.

This is by far the best recipe I've ever used for salmon. If you can find *Skuna Bay Salmon, by all means use it.