Ingredients:

  • 4 (6 oz / 170 g) Coho salmon fillets, skin-on
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (1 g) cracked black pepper
  • 2 tbsp (28 g) unsalted butter, melted
  • 3 cloves (9 g) garlic, minced
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) lemon zest
  • 1 tbsp (4 g) fresh parsley, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Using a paper towel, pat the salmon fillets completely dry on all sides.
  3. Season both sides of the fillets evenly with 1/2 tsp kosher salt and 1/4 tsp cracked black pepper.
  4. In a small bowl, whisk together 2 tbsp melted butter, 3 cloves minced garlic, 1 tbsp fresh lemon juice, and 1 tsp lemon zest.
  5. Stir in 1 tbsp finely chopped parsley until the mixture is well combined.
  6. Generously brush the garlic butter emulsion over the top of each fillet, allowing some to drip down the sides.
  7. Place the fillets on the prepared baking sheet.
  8. Bake for 12–15 minutes until the edges are opaque and the meat flakes easily with a fork, or until the internal temperature reaches 145°F (63°C).