Ingredients:

  • 4 center-cut salmon fillets (approx. 6 oz / 170g each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, melted
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp fresh dill or parsley, chopped

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 200°C. Note: This ensures even heat distribution above and below the fish.
  2. Dry the salmon. Use paper towels to pat the 4 fillets (170g each) completely dry on all sides. Continue until the surface feels tacky, not slippery.
  3. Arrange on the tray. Place the fillets on a lined baking sheet, leaving at least 3 cm of space between them.
  4. Whisk the topping. Combine 2 tbsp olive oil, 1 tbsp melted butter, 1 tbsp lemon juice, and 3 minced garlic cloves in a small bowl.
  5. Season the fish. Sprinkle 1 tsp sea salt and 1/2 tsp black pepper evenly over the fillets.
  6. Apply the emulsion. Spoon or brush the garlic butter mixture over each piece, ensuring the tops and sides are well coated.
  7. Bake the fillets. Slide the tray into the oven and cook for 12 minutes until the thickest part flakes easily with a fork.
  8. Check for doneness. The internal temperature should reach 54°C for a medium well finish.
  9. Add final aromatics. Remove from the oven and immediately sprinkle with 1 tbsp of chopped fresh dill or parsley.
  10. Rest the fish. Let the salmon sit on the tray for 5 minutes until the juices settle and the color deepens slightly.