If there are any spare salmon fillets that need a bit of jazzing up, you can’t go wrong with butter and garlic plus a touch of sweetness and spice. This works well with the herb dill too which can be garnished after cooking the fish.
2 boneless salmon fillets
1 tbsp butter, melted
2 garlic cloves, minced or crushed
1 tbsp runny honey
1/4 tsp dried parsley or fresh parsley leaves or sage leaves, chopped
A pinch of sea salt
1/4 tap freshly ground black pepper
A pinch of paprika
1/2 lemon, sliced into half moons
Preheat the oven to 180C/350F/gas 4.
Place the salmon fillets skin side down on the baking tray that’s covered with foil. In a small bowl, mix together the butter, garlic, honey, parsley, salt, pepper and paprika.
Pour the mixture over the salmon fillets. Put the lemon wedges around the fillets.
Place the tray in the oven and bake for 8 minutes.
Open the oven and baste the salmon with any of the sauce that is pooled on to the tray. Bake for further 4-7 minutes until the salmon is tender. Just before serving, squeeze the juice on top of the fillets and serve.