Ingredients:

  • 4 (approx. 6 oz / 170g) centre-cut Salmon Fillets, skin on or off
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, softened to room temperature
  • 1 large clove Garlic, minced finely
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped (optional, for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  2. Make the Compound Butter: In a small bowl, combine the softened unsalted butter, minced garlic, lemon zest, lemon juice, and chopped dill. Mix thoroughly until well combined. Set aside.
  3. Prepare the Salmon: Pat the salmon fillets completely dry using paper towels. Place the dry fillets skin-side down on the prepared sheet pan.
  4. Season the Fish: Brush the tops and sides lightly with olive oil. Season generously with kosher salt and black pepper. Divide the lemon-herb butter mixture evenly across the top of the four fillets and spread gently.
  5. Roast the Salmon: Place the sheet pan into the preheated 400°F (200°C) oven on the middle rack. Cook for 12 to 15 minutes, or until the internal temperature reaches 140°F (60°C). This ensures a perfectly Cooked Salmon fillet.
  6. Rest: Remove the salmon from the oven immediately. Tent loosely with foil and let rest for 3–5 minutes to allow the juices to redistribute.
  7. Plating and Serving: Transfer the salmon carefully to plates. Spoon any residual pan juices and melted butter over the top. Garnish with the reserved fresh parsley, and serve immediately.