Ingredients:

  • 4 (170g) Salmon Fillets, center-cut, skin-on
  • 30ml Extra Virgin Olive Oil
  • 15ml Fresh Lemon Juice
  • 3 cloves Garlic, minced into a paste
  • 5g Kosher Salt
  • 2.5g Freshly Cracked Black Pepper
  • 1 tbsp Fresh Parsley or Dill, finely chopped

Instructions:

  1. Preheat the oven to 200°C (400°F). Ensure the rack is in the center position for even air circulation.
  2. Pat the salmon dry. Use a paper towel to remove all surface moisture from the 4 fillets. Note: Dry fish roasts, wet fish steams.
  3. In a small bowl, whisk together the 30ml olive oil, 15ml lemon juice, 3 minced garlic cloves, 5g salt, and 2.5g pepper.
  4. Place the salmon skin side down on a parchment lined tray, leaving 5cm of space between each piece.
  5. Brush the garlic mixture generously over the top and sides of each fillet.
  6. Slide the tray into the oven and bake for 12 minutes until the flesh is opaque and flakes easily with a fork.
  7. Check for doneness. The internal temperature should reach 63°C (145°F) at the thickest part.
  8. Remove from the oven and let the salmon sit on the tray for 3 minutes. Note: Carry over cooking finishes the center perfectly.
  9. Sprinkle the 1 tbsp of chopped parsley or dill over the top.
  10. Serve immediately. Squeeze an extra wedge of lemon over the top for a final pop of brightness.