Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F and line a rimmed sheet with parchment. Pat 4 salmon fillets (about 6 oz each) dry. Place skin-side down, brush with 1 tablespoon olive oil, and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

2. 2

   Roast 10–14 minutes depending on thickness — pull when the thickest part flakes easily with a fork and looks just opaque in the center (about 125–130°F for medium). Don't wait until it's chalk-dry.

3. 3

   Meanwhile, stir 2 tablespoons melted unsalted butter with 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons chopped fresh dill.

4. 4

   Spoon the lemon-dill butter over the hot salmon so it melts into the flakes. Serve with lemon wedges. You want flaky salmon with bright lemon-dill butter — not dry overcooked fish or a bland unseasoned fillet.