Ingredients:

  • 4 (6 oz) salmon fillets (Skin-on preferred)
  • 1 Tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper, freshly ground
  • 4 Tbsp unsalted butter, softened to room temperature
  • 3 cloves garlic, finely minced
  • 2 Tbsp fresh dill, chopped
  • 1 Tbsp fresh parsley, chopped
  • Zest of 1 medium lemon
  • 1 Tbsp fresh lemon juice
  • 4 thin lemon slices (For topping/presentation)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a sturdy baking tray (or half sheet pan) with parchment paper. This prevents sticking and makes the cleanup a breeze.
  2. In a small mixing bowl, combine the softened butter, minced garlic, chopped dill, parsley, lemon zest, and lemon juice. Mix thoroughly with a fork until all ingredients are evenly incorporated. Set aside.
  3. Pat the salmon fillets completely dry using paper towels. Brush the salmon (flesh side only) lightly with olive oil. Season liberally with salt and pepper. Place the fillets skin-side down on the prepared baking tray, ensuring adequate space between them.
  4. Spoon the garlic-dill butter mixture evenly over the top of each fillet, spreading it slightly. Place one thin lemon slice on top of the butter mixture on each fillet.
  5. Place the tray into the preheated oven. Bake for 12–18 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest point.
  6. Remove the tray from the oven. Let the salmon rest, uncovered, on the tray for 5 minutes. Transfer the fillets carefully to plates using a wide spatula and serve immediately.