Ingredients:

  • 4 (6 oz / 170 g) salmon fillets
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) cracked black pepper
  • 3 tbsp (42 g) unsalted butter, melted
  • 3 cloves (15 g) garlic, finely minced
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) Dijon mustard
  • 1 tbsp (3 g) fresh parsley, chopped
  • ½ lemon, sliced into rounds

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  2. Arrange lemon slices in a single layer on the baking sheet to act as a natural roasting rack.
  3. In a small mixing bowl, whisk together the melted butter, minced garlic, lemon juice, and Dijon mustard until a cohesive emulsion forms.
  4. Pat the salmon fillets completely dry with paper towels and season both sides with kosher salt and cracked black pepper.
  5. Place the fillets atop the lemon slices and generously brush the garlic butter glaze over the tops and sides of each fillet.
  6. Bake for 12–15 minutes, or until the salmon reaches an internal temperature of 135°F (57°C) and the glaze is deep gold.
  7. Remove from oven and let the fish rest for 3 minutes before garnishing with chopped fresh parsley.