Ingredients:

  • 1.5 lbs center-cut salmon side
  • 1 tbsp extra virgin olive oil
  • 1 tsp coarse kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp honey
  • 1 tbsp fresh dill, finely chopped

Instructions:

  1. Remove the salmon from the refrigerator 15 minutes before cooking to temper. Pat the skin and flesh completely dry with paper towels.
  2. Preheat your oven to 400°F (200°C). Place the salmon on a parchment-lined rimmed baking tray and brush the surface with olive oil, then season with salt and pepper.
  3. In a small bowl, whisk together the melted butter, lemon juice, minced garlic, and honey until emulsified.
  4. Pour the butter mixture evenly over the fillets, using the back of a spoon to coat. Optional: top with thin lemon slices.
  5. Bake for 12–15 minutes. Use an instant-read thermometer to check for an internal temperature of 145°F for medium.
  6. Immediately upon removal, spoon any escaped juices from the pan back over the fish and garnish with fresh dill or parsley.