Ingredients:

  • 1.5 lbs salmon fillet (center-cut, skin-on)
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh dill, roughly chopped
  • 3 tbsp unsalted butter, chilled and sliced into pats
  • 4 cloves garlic, minced
  • 1 large lemon (half juiced, half sliced into rounds)
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil.
  2. Pat the salmon fillet bone-dry with paper towels to ensure the seasoning adheres. Place the salmon on the prepared baking sheet.
  3. Rub the salmon evenly with 1 tablespoon of extra virgin olive oil, then season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  4. In a small mixing bowl, combine the minced garlic with the juice from half of the lemon. Spread this mixture evenly over the top of the salmon flesh.
  5. Distribute the chilled butter pats and lemon slices across the top of the fillet.
  6. Bake on the center rack for 15–20 minutes. Check for an internal temperature of 135°F (57°C) with a meat thermometer for a medium finish.
  7. Remove from the oven and garnish with 2 tablespoons of fresh chopped dill before serving.