Ingredients:

  • 4 (4-ounce / 113g each) salmon fillets, skin-on or skin-off
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 medium lemon, half thinly sliced, half juiced (about 2 tablespoons / 30 ml)
  • 2 tablespoons fresh parsley or dill, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and position an oven rack in the middle. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Thoroughly pat salmon fillets dry with paper towels. This is crucial for creating a crisp crust and ensuring flavors adhere well. Season both sides of the fillets generously with kosher salt and freshly ground black pepper.
  3. In a small mixing bowl, combine the minced garlic, lemon juice (from half the lemon), and 1 tablespoon of olive oil. Whisk together until well combined. Stir in the finely chopped fresh parsley or dill.
  4. Place the seasoned salmon fillets on the prepared baking sheet. Evenly drizzle the lemon-garlic mixture over the top of each salmon fillet. Arrange the thin lemon slices from the other half of the lemon around or on top of the fillets.
  5. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. An instant-read meat thermometer inserted into the thickest part should register 145°F (63°C). The high heat will create a beautiful, mahogany-colored crust while keeping the interior tender and moist.
  6. Remove the baking sheet from the oven and let the salmon rest for 5 minutes. This allows the juices to redistribute, ensuring a more succulent and evenly cooked fish. Serve immediately, garnished with extra fresh herbs if desired.