Baked Salmon Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a rimmed baking sheet.

Pat salmon fillets dry with paper towels. Place fillets skin-side down on the prepared sheet, spaced about 1 inch apart.

In a small bowl, combine salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning evenly over the top of each fillet, pressing lightly to adhere.

Make compound butter

In a small microwave-safe bowl or over low heat, melt the unsalted butter. Stir in lemon juice, lemon zest, chopped dill, chopped parsley, and honey or maple syrup until combined.

Spoon or brush about half of the citrus-herb butter over the tops of the seasoned fillets, reserving the rest for basting and finishing.

Drizzle olive oil lightly around the fillets on the baking sheet (not directly over the fish) to help crisp the edges and prevent sticking.

Bake in the preheated oven for 10-14 minutes, depending on thickness: about 10 minutes for 1-inch thick fillets, up to 14 minutes for 1.5-inch. Salmon is done when it flakes easily with a fork and the internal temperature reaches 125-130°F (52-54°C) for medium; or 140°F (60°C) for well done.

During the last 2 minutes of baking, brush the reserved citrus-herb butter over the fillets and return to oven.

Remove salmon from oven and let rest 2 minutes. Serve each fillet with a lemon wedge and an extra drizzle of the melted herb butter.