Ingredients:

  • 4 (6 oz / 170g) Sockeye salmon fillets, skin-on
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves (9g) Garlic, minced
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Lemon zest
  • 1 tbsp (4g) Fresh parsley, finely chopped
  • 1/2 lemon, sliced into thin rounds

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
  2. Pat the sockeye fillets completely dry with paper towels and season both sides lightly with salt and black pepper.
  3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, and chopped parsley.
  4. Place the lemon slices on the baking sheet and set the fillets skin-side down directly on top of the slices.
  5. Pour the garlic-lemon mixture evenly over each fillet, spreading it to the edges with a spoon.
  6. Bake in the center rack for 12–15 minutes until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for fully cooked.