Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 tbsp (4g) fresh dill, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets completely dry with paper towels and season both sides with kosher salt and cracked black pepper.
  3. In a small mixing bowl, whisk together melted unsalted butter, olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.
  4. Spoon the lemon herb mixture generously over each salmon fillet, ensuring the tops are fully coated.
  5. Bake for 12–15 minutes. Use an instant-read thermometer to remove the fish when the internal temperature reaches 135°F (57°C).
  6. Allow the salmon to rest; residual heat will bring the internal temperature to a perfect 145°F (63°C).