Ingredients:

  • 4 salmon fillets, 6 oz each, skin-on
  • 2 tbsp unsalted butter, melted
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 medium lemon (half sliced into rounds, half juiced)
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Note: Preheating is key for that initial sear.
  2. Pat the salmon fillets bone dry on all sides with paper towels. until the surface feels tacky, not wet.
  3. Place fillets skin side down on the prepared baking sheet.
  4. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, salt, and pepper.
  5. Brush the garlic butter mixture generously over the top and sides of each fillet.
  6. Place one lemon slice on top of each piece of fish. Note: This protects the top from drying out.
  7. Roast in the center rack of the oven for 12 to 15 minutes until the fish is opaque pink.
  8. Pull the tray out when a thermometer hits 130°F-135°F (54°C-57°C) in the thickest part.
  9. Transfer the fillets to a plate and let them rest for 5 minutes. Note: This lets the juices redistribute.
  10. Garnish with chopped fresh parsley and serve immediately.