(This method gives the salmon a lovely bit of crust but makes overcooking a danger. Be sure to remove fish from the oven before its center is completely opaque. The combination of butter and oil is rich and fragrant, but you can use all butter or all oil if you wish.)

Preheat the oven to 500 degrees. Heat in a small pan over medium-low heat until the butter is melted:

Spread half of butter mixture over the bottom of a shallow roasting pan. Place fish in the pan, skin side up.

Sprinkle with salt and ground black pepper

Drizzle the remaining butter mixture over the fish. Roast for 5 minutes and carefully turn the fish. Roast until the interior is nearly but not completely opaque, about 5 minutes more. Remove the salmon to a platter and pour all the pan juices over. Garnish with chopped fresh parsley. (Recipe is from the recently published new Joy Of Cooking (Simon and Schuster,