Ingredients:

  • Four 6-ounce portions Salmon Fillets (Skin-on or skin-off)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 tablespoon Olive Oil
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped (Flat-leaf preferred)
  • 2 cloves garlic, minced
  • Zest of 1 small lemon (about 1 teaspoon)
  • 1 tablespoon fresh lemon juice (Reserved for finishing)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil for easy clean-up. Lightly brush the parchment with 1 tablespoon of olive oil.
  2. Create the Herb Butter: In a small mixing bowl, combine the softened butter, chopped dill, parsley, minced garlic, and lemon zest. Stir until the mixture is uniform and the herbs are evenly distributed.
  3. Prepare and Glaze the Salmon: Pat the salmon fillets completely dry using paper towels. This is crucial for achieving a beautiful texture. Place the salmon fillets skin-side down on the prepared baking sheet. Sprinkle generously with kosher salt and black pepper.
  4. Apply Butter: Divide the herb butter evenly among the four fillets. Gently spread the butter mixture across the top of each fillet, making sure to cover the entire surface.
  5. Baking and Doneness Check: Place the baking sheet into the preheated oven. Bake for 12 to 15 minutes. The best gauge for doneness is an internal temperature of 145°F (63°C) measured at the thickest part.
  6. Rest and Serve: Remove the Baked Salmon from the oven and let it rest on the baking sheet for 2–3 minutes. Drizzle the reserved 1 tablespoon of fresh lemon juice over the hot salmon just before plating. Serve immediately.