Saumon au beurre à l’ail au four

Ingrédients

• 1 1/2 pounds salmon fillet (preferably wild caught for best flavor)
• 1 Tablespoon freshly squeezed lemon juice
• 3 medium cloves garlic (minced by hand - don’t use a garlic press)
• 3 Tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 - 2 Tablespoons finely chopped fresh parsley (for serving)

Préparation

1. 1

   Let the salmon sit at room temperature for...: Let the salmon sit at room temperature for 10 minutes before you bake it.

2. 2

   Preheat the oven to 375 F (190 C).

3. 3

   Heat a small nonstick saucepan over medium heat....: Heat a small nonstick saucepan over medium heat. Add the lemon juice and garlic. Saute the mixture until the lemon juice has nearly evaporated. Add half of the butter and swirl until it has melted, remove the pan from the heat, and add in the second half of the butter. Swirl until the remaining butter has melted from the residual heat.

4. 4

   Cover a rimmed baking sheet with aluminum foil...: Cover a rimmed baking sheet with aluminum foil (you need enough that you’ll be able to fold the edges over and create a tight seal). Place the salmon skin side down in the center of the foil, then sprinkle with salt and pepper. Pour the butter mixture over the salmon, and seal the aluminum foil.

5. 5

   Bake for 15 - 18 minutes, or until...: Bake for 15 - 18 minutes, or until the salmon is nearly cooked through. Open the foil pack, turn the oven to broil, and broil for 2 minutes (or until the top has golden edges and is crispy - keep a close eye on it so it doesn’t burn).

6. 6

   Sprinkle with fresh diced parsley, and serve hot.