Ingredients

• 4 tablespoons butter
• 1 small onion, minced
• 2-3 garlic cloves, minced
• 3 tablespoons lemon juice, divided
• 1 salmon fillet (1-1/2- 2-1/2 pounds), deboned
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1-2 tablespoons minced parsley, divided
• cooking spray, optional
• Directions

Preheat oven to 450 F.  Line a rimmed baking sheet with aluminum foil that overlaps the sides of the pan. In a medium skillet over medium heat, melt the butter. Add the onion and cook on medium heat for about 3 minutes or until the onions are softened. Add the garlic and cook for 30 seconds, stirring. Remove from heat and stir in half the lemon juice. Cool slightly. Place the salmon, skin side down, diagonally to fit across the aluminum foil, making sure it is completely deboned. Note: if you don’t add cooking spray to the foil, the salmon comes off the foil without the skin. Season with salt and pepper. Spoon the butter mixture over the salmon covering the entire surface. Sprinkle with half of the minced parsley. Roast in the oven for 12-17 minutes, depending on how thick the salmon is. The best way to check for doneness is to use a fork to gently prick the salmon, and if it flakes easily, it’s ready. Either use several spatulas to take the salmon off the baking sheet in one piece, or cut it into sections. Squeeze the remaining half of the lemon juice over the fish and sprinkle with the remaining parsley. Serve immediately.