Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each), skin on or off, centre-cut preferred
  • 1 tbsp (15 ml) Olive Oil (good quality extra virgin)
  • ½ tsp (3 g) Fine Sea Salt
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • 3 tbsp (45 g) Unsalted Butter, melted (or Olive Oil for dairy-free)
  • 2 cloves Garlic, minced (or 1 tsp pre-minced)
  • 2 tbsp (8 g) Fresh Dill, finely chopped
  • 1 tsp Lemon Zest
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • Extra sprigs of fresh dill, for garnish
  • Lemon wedges

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Line a rimmed baking sheet tightly with foil or parchment paper. Pat the salmon fillets completely dry using kitchen paper. Rub the fillets lightly with 1 tbsp of olive oil, then season generously with salt and pepper. Place them skin-side down on the lined baking sheet.
  2. In a small mixing bowl, melt the butter (or heat the olive oil). Stir in the minced garlic, chopped fresh dill, lemon zest, and lemon juice. Mix well until everything is combined into a fragrant glaze.
  3. Using a spoon or basting brush, evenly distribute the glaze over the top surface of the salmon fillets. Transfer the baking sheet to the preheated oven (preferably the middle rack). Bake for 12 to 15 minutes.
  4. Check doneness: The salmon is cooked when it flakes easily with a fork at its thickest point, or when the internal temperature reads 145°F (63°C). Remove the salmon from the oven and let it rest on the tray for 3 minutes before serving.
  5. Transfer the fillets to serving plates. Drizzle any leftover pan juices/glaze from the tray over the top. Garnish with fresh dill sprigs and serve immediately with fresh lemon wedges.