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Salmon roasted in butter, with some tender green herbs and thin rounds of lemon, is a memorable meal.
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Good morning. Five years ago I was a week into lockdown, terrified of the pandemic raging outside my door. I’d laid in supplies to keep my family fed for a month, acquired a ton of masks and gallons of antiseptic, set up a home office in my bedroom and just generally prepared us for what we all assumed would be a fairly short stint at home.
That was not to be, of course. The virus surged. We remained inside. The sourdough starter bloomed. We ate a lot of beans. It wasn’t misery, not by a long shot, but it wasn’t great.
Still, I have some fantastic memories of that time, eating with my family three times a day. At one point I ordered a box of frozen wild sockeye salmon from Alaska to share with neighbors, and it seemed to me like the single most luxurious thing in the world to do and to eat.
It still brings me joy to do that, with wild salmon from the fishmonger or from a big-box store. Wild salmon roasted in butter (above) is to me a madeleine, sparking involuntary memories of our quarantined family table, the 1,000-piece mushrooms puzzle pushed aside, and of the leftovers we’d flake over lunchtime salads the following day. It’s an extremely delicious recipe.
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Salmon Roasted in Butter
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