Ingredients:

  • 4 (6-oz) Salmon Fillets, center-cut, skin-on
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Fresh Cracked Black Pepper
  • 3 tbsp Unsalted Butter, softened
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Dill, finely chopped
  • 1 tbsp Fresh Italian Parsley, finely chopped
  • 1 Lemon, zested and halved
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Preheat your oven to 200°C. Line a rimmed baking sheet with parchment paper. Pat the 4 (6 oz) salmon fillets completely dry with paper towels until the surface feels tacky. Note: Surface moisture is the enemy of a good crust.
  2. In a small bowl, cream together the 3 tbsp softened unsalted butter, 3 cloves minced garlic, 1 tbsp chopped dill, 1 tbsp chopped parsley, lemon zest, and 1/2 tsp smoked paprika.
  3. Use a fork to blend the mixture until it forms a uniform, thick paste with no large lumps of butter remaining.
  4. Brush the salmon fillets with 1 tbsp extra virgin olive oil and season them evenly with 1 tsp kosher salt and 1/2 tsp fresh cracked black pepper.
  5. Spread a generous layer of the herb butter mixture over the top of each fillet, ensuring the entire top surface is covered.
  6. Place the lemon halves on the tray cut side down right next to the fillets so they can caramelize in the rendered fats.
  7. Bake for 10-12 minutes on the center rack until the thickest part of the fish feels firm but has a slight give.
  8. Remove the tray from the oven when the internal temperature hits 130°F to 135°F.
  9. Let the salmon rest for 3 minutes to allow for carryover cooking. The internal temp will rise to a safe 145°F while the juices settle.
  10. Squeeze the roasted lemon halves over the fish just before serving for a hit of concentrated, mellow acidity.