Ingredients:

  • 4 salmon fillets, skin-on, 6 oz (170 g) each, about 1–1¼ inches (2.5–3 cm) thick at the thickest point
  • Kosher salt — 1½ teaspoons (8 g) total (about ⅜ teaspoon / 2 g per fillet; adjust if using table salt)
  • Freshly ground black pepper — ½ teaspoon (1 g) total
  • Extra-virgin olive oil — 2 tablespoons (30 ml)
  • Fresh lemon juice — 1 tablespoon (15 ml)
  • Lemon zest — 1 teaspoon (2–3 g)
  • Garlic — 2 cloves, minced (about 8–10 g)
  • Dijon mustard — 1 teaspoon (5 g) (optional)
  • Fresh parsley, chopped — 2 tablespoons (8 g)
  • Optional: unsalted butter — 1 tablespoon (14 g), melted
  • Lemon wedges for serving (optional)
  • Fresh dill or chives for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet or shallow roasting pan with parchment paper or foil for easy cleanup.
  2. Optional: Remove salmon from the refrigerator about 10 minutes before cooking to take the chill off and promote more even cooking.
  3. Pat the fillets dry with paper towels. Season both the skin and flesh evenly with kosher salt and freshly ground black pepper.
  4. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard (if using), and melted butter (if using). Stir in the chopped parsley to make the lemon-garlic topping.
  5. Place the fillets skin-side down on the prepared baking sheet. Brush or spoon the lemon-garlic topping evenly over the flesh of each fillet.
  6. Roast in the preheated oven for 10–14 minutes, depending on thickness. Thicker fillets (about 1¼ inches / 3 cm) may need up to 14 minutes. The flesh should flake easily with a fork and appear opaque most of the way through.
  7. Doneness guidance: For medium-rare, remove at 125–130°F (52–54°C) and allow carryover cooking; USDA recommends cooking to 145°F (63°C) for well done. Use an instant-read thermometer inserted into the thickest part for accuracy.
  8. Let the salmon rest 3–4 minutes off heat so carryover cooking finishes and juices redistribute. Spoon any pan juices over the fillets, garnish with lemon wedges and fresh dill or chives, and serve.