Salmon: You’ll need 4 wild-caught salmon filets, skin on or off. You can purchase the filets separately or buy a large piece of salmon from the fish counter and portion it yourself. Look for good-quality wild-caught salmon.
Butter: Butter is the secret to this salmon recipe. The lemon-pepper compound butter is filled with zesty lemon and black pepper flavor. You can also buy flavored butter which will cut down on prep time. Wrap and refrigerate leftover compound butter.
Herbs: Instead of thyme sprigs, top your salmon with fresh parsley, dill, bay leaves, or rosemary.
Bake the salmon skin-side-down.
Don’t overcook. Salmon is cooked through when its internal temperature registers at 145˚F. Baking salmon in foil helps to lock in moisture, making it easier to avoid overcooking.