Ingredients:

  • 4 (6 oz / 170g) skin-on salmon fillets
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 lemon, cut into wedges
  • 1 tbsp melted unsalted butter
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Use heavy-duty paper towels to pat the salmon fillets bone-dry on all sides, specifically focusing on the skin until it is completely matte.
  3. Rub the neutral oil directly onto the skin and the flesh of each fillet, then season generously with kosher salt and freshly cracked black pepper.
  4. Place the fillets skin-side down on the baking sheet and bake on the center rack for 12–15 minutes until the skin is deep golden brown and the flesh is opaque coral.
  5. Use an instant-read thermometer to check the thickest part of the fillet; remove at 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
  6. Let the fish rest on the pan for 5 minutes to allow carry-over cooking to finish the internal temperature.
  7. Finish by drizzling with melted unsalted butter, garnishing with chopped parsley, and serving with lemon wedges.