Ingredients:
- 4 (approx. 140g / 5 oz each) Frozen Salmon Fillets, skin-on or skin-off (approx. 2 cm / ¾ inch thick)
- 1 tbsp (15 ml) Neutral Oil (such as rapeseed or sunflower)
- Pinch of Fine Sea Salt (to lightly dust the frozen fish)
- 60g (4 tbsp or ½ stick) Unsalted Butter, softened slightly (not melted)
- 2 large cloves Garlic, finely minced
- 2 tbsp Fresh Dill, finely chopped
- 1 tbsp Fresh Parsley, finely chopped
- 1 tsp Lemon Zest (from half a lemon)
- ½ tsp Flaky Sea Salt (such as Maldon)
- ¼ tsp Freshly Ground Black Pepper
- 1 tbsp Fresh Lemon Juice
Instructions:
- Preheat the oven to 200°C (400°F). Position a rack in the centre. Line a baking tray generously with parchment paper. In a small bowl, combine the slightly softened butter, minced garlic, dill, parsley, lemon zest, flaky salt, and pepper. Mix until well combined and set aside.
- Place the frozen fillets on the prepared baking tray, ensuring they are not touching. Pat the tops lightly with a paper towel to remove any superficial frost. Brush the tops and sides of the fillets very lightly with the neutral oil and sprinkle a fine layer of sea salt over the fish. Transfer the tray to the preheated oven and bake for 12 to 15 minutes to thaw the exterior and create a steamy environment.
- Remove the tray from the oven. The fish should be mostly thawed on the surface. Use a basting brush or spoon to evenly distribute the prepared Garlic-Herb Butter Glaze over the top of each fillet. Place the tray back in the oven and continue baking for another 10 to 15 minutes, or until the fish is cooked through and the glaze is bubbling.
- Use a digital thermometer inserted into the thickest part of the fillet. The fish is done when the internal temperature registers 63°C (145°F). Remove the tray from the oven. Drizzle the fresh lemon juice over the hot salmon fillets. Let them rest on the tray for 5 minutes before serving.
- Transfer the salmon carefully to plates, discarding the excess oil/butter left on the parchment.