Ingredients:

  • 4 (6-oz) Salmon Fillets
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 3 tbsp Unsalted Butter, softened
  • 3 Garlic Cloves, grated
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Oregano
  • 1 Lemon, half juiced and half sliced into rounds
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat the oven. Set your oven to 220°C (425°F). Line your baking sheet with parchment paper. Note: A hot oven is crucial for that initial sear like effect without a pan.
  2. Dry the fish. Pat the salmon fillets completely dry with paper towels. Let them sit at room temperature for 5 minutes. Note: Removing surface moisture prevents the fish from steaming instead of roasting.
  3. Create the paste. In your small bowl, mix the 3 tbsp softened butter, grated garlic, 1 tsp Dijon, and 1 tsp dried oregano. Stir until it's a smooth, pale green paste.
  4. Oil the fillets. Rub 1 tbsp olive oil over the salmon. Season with 0.5 tsp sea salt and 0.25 tsp cracked black pepper.
  5. Apply the shield. Spread the garlic butter mixture in a thick, even layer over each fillet. Don't be shy; you want a good 2-3 mm of coverage.
  6. Add the lemon. Place a lemon slice on top of each fillet. Squeeze the juice from the other half of the lemon over the tray.
  7. Flash roast. Bake in the center rack for 10 minutes. Roast until the butter is bubbling and the fish flakes with a fork.
  8. Check temperature. Insert your thermometer into the thickest part. It should read 63°C (145°F).
  9. Garnish and rest. Let the fish sit for 2 minutes on the tray. Sprinkle with fresh parsley and an extra squeeze of lemon juice.
  10. Serve immediately. Transfer to plates carefully using a wide spatula to keep the fillets whole.