- 1½ pound skin-on salmon filet
- Salt and pepper
- 6 tablespoons butter
- ¾ cup slivered almonds
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
- Cracked black pepper for garnish, optional
Preheat the oven to 500ºF.
Season the salmon with salt and pepper. Set aside.
Place the butter and almonds in a small baking pan in the preheated oven. When the butter has melted, add the salmon, flesh side down. Roast for 5 minutes; then, turn and continue to roast for another 3 minutes or until the salmon is beginning to barely flake. (You can test by sticking the point of a small, sharp knife into the flesh to see if it flakes or easily comes apart.)
Remove from the oven and transfer the salmon to a serving platter. Stir the lemon juice and chives into the “sauce” that is in the pan and immediately pour over the salmon. Sprinkle with cracked black pepper and serve.
If you can, do garnish with the cracked pepper. It offers just a hint of heat to balance the fatty fish and the buttery sauce.