Salmon has a reputation for being easy to overcook, but the fix is simpler than most people think — a hot oven, a short cook time, and pulling it the moment it flakes.
This version uses a garlic lemon butter that bastes the fish as it bakes, so there's no separate sauce to make.
Pull the salmon the moment it flakes easily — carryover heat finishes the last bit of cooking, and it goes from perfectly moist to dry fast if left in even a few minutes too long.
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Preheat oven to 400°F (200°C). Pat salmon fillets dry and place skin-side down on a lined baking sheet.
Whisk together melted butter, garlic, lemon juice and dill. Brush generously over the salmon fillets, then season with salt and pepper.
Top each fillet with a lemon slice. Bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F (63°C) internally.
Garnish with fresh parsley and serve immediately.
The flesh should turn from translucent to opaque pink and flake easily when pressed with a fork — if it still looks glossy and resists flaking, give it another 2-3 minutes.
The skin acts as a barrier that protects the flesh from the direct heat of the pan, keeping the fish moist while the top gets lightly golden from the butter.
Yes, but thaw it fully in the fridge overnight first — baking from frozen cooks unevenly and the butter sauce won't adhere well to an icy surface.