Ingredients:

  • 2 salmon fillets, 6 oz each, skin-on
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp melted unsalted butter
  • 1 clove garlic, minced
  • 1/2 lemon, juiced
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper. Note: Preheating ensures the fish starts cooking the second it hits the pan.
  2. Pat the salmon fillets thoroughly dry with paper towels on both sides. Until the surface feels completely matte and non sticky.
  3. Rub each fillet with olive oil and season generously with kosher salt and freshly cracked black pepper. Note: Rubbing the oil first helps the salt stick better.
  4. Place fillets skin side down on the parchment paper.
  5. Bake for 12 to 15 minutes until the internal temperature reaches 130°F (54°C).
  6. Remove from the oven immediately.
  7. Drizzle the melted butter, minced garlic, and lemon juice over the top of the hot fillets. Note: The heat from the fish will bloom the garlic flavor.
  8. Sprinkle the dried parsley over the butter sauce.
  9. Let the fillets rest for 5 minutes until the internal temperature reaches 135°F-140°F.