Ingredients:

  • 4 Frozen Salmon Fillets (approx. 5–6 oz each)
  • 1 Tbsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 4 Tbsp Unsalted Butter, melted
  • 2 Tbsp Fresh Lemon Juice
  • 2 large cloves Finely Minced Garlic (about 1 tsp)
  • 1 Tbsp Fresh Dill, finely chopped
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Optional: 1/2 tsp Lemon Zest

Instructions:

  1. Preheat the oven to a high temperature: 425°F (220°C). Line a standard baking sheet with parchment paper to prevent sticking.
  2. Prepare the Glaze: In a small mixing bowl, combine the melted butter, lemon juice, minced garlic, chopped dill, salt, pepper, and optional lemon zest. Whisk well and set aside.
  3. Prep the Salmon: Remove the frozen fillets from their packaging. Pat them lightly with a paper towel if there is any visible ice crystal build-up. Rub the neutral oil over the frozen fish.
  4. Initial Cook: Place the frozen salmon fillets, skin-side down (if applicable), on the prepared baking sheet. Place in the preheated oven and bake for 12–15 minutes.
  5. Apply the Glaze: Carefully remove the baking sheet from the oven. Using a basting brush, liberally apply about half of the prepared lemon-dill butter glaze to the tops and sides of the fillets.
  6. Finish Cooking: Return the salmon to the oven for another 8–10 minutes. Check the internal temperature of the thickest part of the fillet using an instant-read thermometer. The target temperature is 145°F (63°C).
  7. Rest: Once the temperature is reached, remove the salmon from the oven immediately. Drizzle the remaining glaze over the fish. Tent loosely with foil and let rest for 5 minutes before serving.