Ingredients:

  • 4 (approx. 170g / 6 oz each) center-cut Salmon Fillets, skin-on preferred
  • 1 tsp Fine Sea Salt, divided
  • ½ tsp Freshly Ground Black Pepper, divided
  • 4 Tbsp (56g) Unsalted Butter, melted
  • 2 cloves Fresh Garlic, minced finely
  • Zest of 1 Lemon
  • 2 Tbsp (30ml) Fresh Lemon Juice
  • 2 Tbsp Fresh Dill, chopped finely
  • 1 tsp Dijon Mustard (optional)
  • Pinch of Red Pepper Flakes (optional)
  • 1 Lemon, thinly sliced (for placing under or on top of the fish)
  • Extra fresh dill or chives, for garnish

Instructions:

  1. Preheat the Oven: Adjust oven rack to the middle position. Preheat the oven to 200°C / 400°F. Line a baking tray with parchment paper.
  2. Prepare the Glaze: In a small bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, dill, Dijon mustard (if using), and red pepper flakes. Whisk briefly to combine.
  3. Prep the Salmon: Pat the salmon fillets completely dry using kitchen roll. Season the fillets evenly with the remaining salt and pepper.
  4. Arrange and Glaze: Place the lemon slices on the prepared baking sheet, spacing them out slightly. Place one salmon fillet, skin-side down, on top of each stack of lemon slices.
  5. Brush the Fish: Generously coat the top and sides of the salmon fillets with three-quarters of the lemon-herb glaze using a pastry brush or spoon. Reserve the remaining glaze for serving.
  6. Bake the Salmon: Place the tray in the preheated oven. Bake for 12 to 15 minutes.
  7. Check for Doneness: Insert an instant-read thermometer into the thickest part of the fillet. The salmon is done when the internal temperature reaches 57–60°C (135–140°F).
  8. Rest and Serve: Remove the salmon from the oven immediately. Let the fillets rest directly on the baking sheet for 5 minutes. Drizzle the reserved glaze over the rested salmon, garnish with extra fresh dill or chives, and serve immediately.