Ingredients
Scale
- 4 (6-ounce) king salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- Lemon wedges for serving
Instructions
Prepare the Salmon:
- Preheat your oven to 400°F (200°C).
- Pat salmon fillets dry with a paper towel. Brush both sides with olive oil and season with garlic powder, salt, and pepper.
Make the Lemon-Herb Butter:
3. In a small bowl, mix melted butter, lemon juice, parsley, and dill until well combined.
Roast the Salmon:
4. Place the salmon fillets on a lined baking sheet, skin side down. Drizzle the lemon-herb butter over the top.
5. Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
Serve:
6. Garnish with additional parsley and serve with lemon wedges for a zesty finish.
Notes
- For an extra crispy skin, sear the salmon skin-side down in a hot skillet for 2-3 minutes before roasting.
- Serve with a side of asparagus, roasted potatoes, or wild rice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins