Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin-on
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 tbsp (15g) unsalted butter, melted
  • 1 medium (50g) lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
  2. Use paper towels to pat the salmon fillets bone-dry on all sides to ensure the skin becomes crispy rather than steamed.
  3. Rub the avocado oil over both the flesh and the skin of the fillets.
  4. Generously sprinkle kosher salt and cracked black pepper over both sides of the fish.
  5. Drizzle the melted unsalted butter over the top of each fillet to create a golden seal.
  6. Place the fillets skin-side down on the baking sheet and top each with a lemon slice.
  7. Roast for 12 to 15 minutes, using a meat thermometer to pull the salmon when the thickest part hits 130°F to 135°F (54°C to 57°C).
  8. Transfer the fillets to a plate and let them rest for 5 minutes to allow the center to finish cooking and the skin to set.