Updated: Dec 4, 2019
1 ¼ pound wild caught Salmon
2 tablespoons lime juice (or lemon)
2 cloves garlic, minced
2 tablespoons butter
1/2 teaspoon sea salt
¼ teaspoon Italian seasoning
1 tablespoon chopped parsley, for garnishing (optional)
Sesame seeds, for garnishing (optional)
Position a rack in the center of the oven and preheat the oven to 375ºF.
In a saucepan over medium heat, combine the lime juice and minced garlic, allow the lime juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt and Italian seasoning. Cover with foil so that all sides are properly closed so the sauce does not leak.
Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley and sesame seeds. Serve immediately.
We served with a side of brown rice, which was cooked with butter and garlic powder, to go with the flavoring of the salmon.