- 1 salmon fillet (1-1/2 – 2-1/2 pounds), deboned
- 4 tablespoons butter
- 1 small onion, minced
- 2-3 garlic cloves, minced
- 1-2 tablespoons parsley, minced
- salt and ground black pepper, to taste
- 3 tablespoons lemon juice
- cooking spray, optional
- Preheat oven to 450 F. Line a rimmed baking sheet with aluminum foil that overlaps the sides of the pan.
- In a skillet, 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.
- 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. (If you don’t add cooking spray to the foil then 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, if it’s easier.)
- Squeeze the other half of the lemon juice over the fish and sprinkle with parsley.
- Serve immediately.