Salmon Roasted in Butter


4 to 6 servings


  • chopping board
  • roasting pan


  • 4 tablespoons cannabutter
  • 4 tablespoons minced chervil, parsley or dill
  • 1 salmon fillet, 1 ½ to 2 pounds
  • Salt and freshly ground black pepper to taste
  • Lemon wedges


  • Preheat the oven to 475º. Place the cannabutter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven.
  • Heat for about 5 minutes, until the butter melts and the herb begins to sizzle.
  • Add the salmon to the pan, skin side up. Roast for 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.
  • 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.