Ingredients:

  • 4 (6-oz) salmon fillets, skin-on
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 0.5 tsp dried oregano
  • 1 tbsp fresh parsley, finely chopped
  • 4 thin lemon slices

Instructions:

  1. Remove the salmon from the refrigerator 15 minutes before cooking. Pat the skin and flesh completely dry with paper towels to ensure a good crust.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.
  3. Place the salmon fillets on a parchment-lined baking sheet. Brush the glaze generously over the tops and sides of each fillet.
  4. Season with salt and pepper, and top each fillet with a fresh lemon slice.
  5. Bake in a preheated 400°F (200°C) oven for 12 minutes until the thickest part of the fish flakes easily with a fork.
  6. Check for an internal temperature of 135°F (57°C) for medium rare or 145°F (63°C) for fully opaque.
  7. Rest the fish for 3 minutes on the counter before garnishing with fresh parsley and serving.