Ingredients:

  • 4 salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. Note: Parchment prevents the skin from sticking
  2. Pat the salmon fillets completely dry with paper towels. until the surface is matte and no moisture remains
  3. Rub olive oil over each fillet and season generously with salt and pepper.
  4. In a small mixing bowl, whisk together the melted butter, honey, minced garlic, and lemon juice.
  5. Brush the glaze liberally over the tops and sides of the fish until fully coated.
  6. Bake for 12 to 15 minutes until the edges are golden and the fish flakes easily with a fork
  7. Use a meat thermometer to check the thickest part. The FDA recommends cooking salmon to 145° F. However, at this temperature, you run the risk of dry, overcooked fish. For a more velvety texture, I pull mine at 135-140°F.
  8. Remove from oven and let the fillets rest for 3 minutes before serving. Note: This allows juices to redistribute