There’s nothing quite so delicious as salmon roasted with soy-flavored butter as a final baste. In the convection oven it cooks amazingly fast. Remove from the oven just when the fish is done.

　　

Ingredients

makes 6 to 8 generous servings

　　1 whole salmon, filleted (4 to 5 pounds)

　　8 tablespoons (1 stick) butter

　　6 green onions, minced, including the green part

　　3 tablespoons soy sauce

　　

Step 1

Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection roast at 500°F. Cover a large, rimmed baking pan (a half sheet pan works well) with foil and coat with nonstick spray.

　　

Step 2

Pat the salmon fillets dry with paper towels and place on the prepared pan, skin side down.

　　

Step 3

In a skillet, heat the butter and add the green onions; sauté over medium heat until the onions are soft. Add the soy sauce.

　　

Step 4

Brush the salmon with the butter mixture. Roast it for 8 to 10 minutes or until the salmon is just cooked.

　　

Step 5

Remove the salmon from the oven and peel back the skin. Brush it with the remaining butter mixture. Transfer the salmon to a warmed serving platter to serve.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.