Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (3g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh dill, finely chopped
  • 1 tsp (2g) fresh lemon zest
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat oven to 425°F (218°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, then season the tops with salt and pepper.
  3. In a small mixing bowl, mash together softened butter, minced garlic, parsley, dill, lemon zest, and lemon juice until a smooth paste forms.
  4. Spread a generous dollop of the herb butter mixture over the top of each fillet, smoothing to the edges to create a complete seal.
  5. Place fillets on the baking sheet and roast for 12–15 minutes until the butter is bubbling and the internal temperature reaches 130°F–135°F (54°C–57°C).
  6. Remove from oven and let the salmon rest for 5 minutes to reach a final internal temperature of 145°F (63°C).