Ingredients:

  • 4 (approx. 6 oz / 170g each) Salmon Fillets, skin on or skin off
  • 1 Tablespoon Olive Oil
  • ½ teaspoon Flaky Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 4 Tablespoons Unsalted Butter, softened to room temperature
  • 2 Tablespoons Fresh Dill, finely chopped
  • 1 clove Garlic, finely minced
  • 1 teaspoon Lemon Zest
  • 2 teaspoons Fresh Lemon Juice
  • Thin Lemon Slices (optional, for baking)
  • Extra fresh dill sprigs, for garnish

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a rimmed baking tray with parchment paper to prevent sticking.
  2. Prepare the compound butter: In a small bowl, combine the softened butter, chopped dill, minced garlic, lemon zest, and lemon juice. Mix thoroughly until evenly distributed.
  3. Pat the salmon fillets completely dry using kitchen paper. Brush the fillets lightly with olive oil, then season generously with salt and pepper.
  4. Place the fillets skin-side down on the prepared baking tray. Divide the compound butter evenly among the four fillets, spreading it over the top surface of the fish. If desired, place one or two thin lemon slices on top of the fillets.
  5. Bake in the center of the preheated oven for 12 to 15 minutes, or until the internal temperature reaches 60°C (145°F) at the thickest part.
  6. Remove the salmon from the oven and let it rest on the tray for 3 minutes. Transfer the salmon to serving plates, spooning any melted butter sauce remaining on the parchment paper over the fillets. Garnish with a sprinkle of fresh dill before serving.