Ingredients:

  • 24 oz fresh salmon fillets
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, melted
  • 1 large lemon, half juiced and half sliced into rounds
  • 1 tbsp fresh parsley or dill, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A hot oven is critical for the flash bake effect. Pat the 24 oz fresh salmon fillets completely dry with paper towels. Moisture on the surface leads to steaming, not baking.
  2. Place the fillets on a parchment lined baking sheet and drizzle with 1 tbsp olive oil. Season evenly with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  3. Whisk the 2 tbsp melted butter with 3 cloves minced garlic and the juice from half the lemon. Pour the garlic butter mixture over the fillets, ensuring the tops are well coated. Top each fillet with a lemon slice for aesthetic and extra aroma.
  4. Bake for 10-12 minutes until the fish flakes easily with a fork.
  5. Garnish with 1 tbsp chopped parsley or dill immediately after removing from the heat. Rest the fish for 3-5 minutes before serving to allow the juices to redistribute.