Ingredients:

  • 4 (6-oz) salmon fillets with skin
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 3 tbsp Unsalted butter, melted
  • 3 cloves Garlic, minced or grated
  • 1 large Lemon, half thinly sliced into rounds, half juiced
  • 2 sprigs Fresh rosemary or thyme
  • 1 tbsp Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) with the rack in the center position.
  2. Dry the protein. Use a paper towel to pat the salmon fillets completely dry on both sides. <small>Note: Moisture on the surface creates steam, which prevents the seasonings from sticking properly.</small>
  3. Oil the base. Rub the olive oil onto the skin side of the fillets and place them skin side down on the baking sheet.
  4. Season the surface. Sprinkle the kosher salt and black pepper evenly over the tops of the fish.
  5. Create the infusion. In a small bowl, whisk together the melted butter, grated garlic, and half of the lemon juice.
  6. Apply the flavor. Brush the garlic butter generously over each fillet. Note: Make sure the garlic bits are spread out so they don't burn in one spot.
  7. Layer the aromatics. Place a thin lemon slice and a small piece of rosemary or thyme on top of each fillet.
  8. Execute the roast. Slide the pan into the oven and bake for 12 to 15 minutes. Cook until the fish is opaque and the center flakes easily with a fork.
  9. Monitor the finish. At the 12 minute mark, check the internal temperature; it should be approaching 140°F.
  10. Rest and garnish. Remove from the oven and let the fillets rest for 5 minutes. Sprinkle with fresh parsley before serving.