Lemon Garlic Salmon

1. Preheat oven to 425F. If desired, use aluminum foil to line a rimmed baking sheet.

2. Brine fillets for 10 minutes in a salt solution (1 tablespoon of salt for every cup of water, enough to fully submerge fillets.) Set aside.

3. Meanwhile, in a small bowl whisk together melted butter, garlic, black pepper, herbs, and juice from half a lemon. Cut remaining lemon half into wedges.

4. Pat dry salmon fillets with paper towel or tea towel to remove excess moisture. Season with black pepper (skip the salt, though, as it’s already been brined), then arrange fillets on baking sheet. Pour lemon garlic butter over tops of fillets, then sprinkle with herbs. Set timer for 6 minutes for thinner fillets, and 8 minutes for thicker ones.

5. Check on doneness of salmon when timer goes off; the salmon fillets are medium-rare when they just begin to flake easily with a fork, or register at 120F. Cook salmon for another 2 minutes if not quite done.

6. Serve with a side of vegetables or grains, as well as a wedge of lemon.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.