Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 tbsp (57g) unsalted butter, melted
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh parsley, chopped
  • 1/2 tsp (1g) paprika

Instructions:

  1. Preheat the oven to 400°F (200°C). Cut four squares of heavy-duty aluminum foil.
  2. Place one salmon fillet in the center of each foil square and season both sides with salt and pepper. Fold the edges of the foil up slightly to create a 'boat' to hold the sauce.
  3. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and paprika until the sauce is a consistent, glossy yellow.
  4. Spoon approximately 1 tablespoon (15ml) of the garlic butter mixture over each fillet, coating the top and sides fully.
  5. Seal the foil packets loosely, leaving a small pocket of air for steam. Place packets on a large rimmed baking sheet.
  6. Bake for 12–15 minutes until the flesh changes from translucent deep pink to an opaque, pale pink.
  7. Use an instant-read thermometer to check the center and remove the fish when it hits 135°F (57°C).
  8. Garnish with chopped fresh parsley.