Ingredients:

  • 4 (6 oz / 170 g each) Skin-on Salmon Fillets, individually frozen or vacuum-sealed.
  • 4 Tbsp (60 g) Unsalted Butter, softened
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 Tbsp (15 ml) Lemon Zest (approx. 1 medium lemon)
  • 2 Tbsp (10 g) Fresh Dill, finely chopped
  • 2 cloves Garlic, minced (or 1 tsp garlic powder)
  • 1 tsp (5 g) Flaky Sea Salt (like Maldon)
  • ½ tsp (2.5 g) Freshly Cracked Black Pepper
  • 1 Tbsp (15 ml) Neutral Cooking Oil (e.g., rapeseed/canola or avocado oil)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup, and lightly brush the parchment paper with neutral cooking oil.
  2. Prepare the Fillets: Remove the frozen salmon fillets from their packaging. Hold each fillet under cool running water for 30–60 seconds to remove the surface ice glaze. Using several sheets of paper towel, vigorously pat the fillets completely dry. This step is crucial for preventing a soggy finish.
  3. Make the Compound Butter: In a small mixing bowl, vigorously combine the softened butter, lemon juice, lemon zest, dill, minced garlic, salt, and pepper until fully mixed and homogeneous.
  4. Coat the Fillets: Divide the compound butter mixture evenly among the four frozen fillets. Spread the butter generously over the top (flesh side) of each fillet, ensuring the edges are coated.
  5. Bake: Place the prepared, buttered frozen fillets skin-side down on the prepared baking sheet, ensuring adequate space between each fillet. Bake for 10 minutes at 425°F (220°C).
  6. Continue Cooking: Lower the heat to 400°F (200°C) and continue baking for an additional 10–15 minutes (Total cook time: 20–25 minutes).
  7. Check for Doneness: Insert an instant-read digital thermometer into the thickest part of a fillet. The salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C).
  8. Rest: Once cooked, remove the sheet pan from the oven and let the salmon rest on the pan for 3–5 minutes before serving.