Preheat oven to 375 °F

Prepare Sheet Pan

• Line a sheet pan with a piece of foil large enough to be able to wrap up and around the piece of salmon - * TIP: If needed, sometimes I place two pieces foil back-to-back, fold over the long ends a couple times to secure the two sheets, then open them up, creating a larger piece.

Prepare Salmon Fillet

• Place 1½ lbs. salmon fillet skin side down on the foil
• Mix melted 1 Tbsp. butter with 2 Tbsp. extra-virgin olive oil and 3 cloves garlic (minced or pressed), stir and set aside.
• Brush mixture over top of salmon to coat well.
• Drizzle 2 ½ Tbsp. lemon juice over salmon filet
• Mix together ½ tsp. salt, ¼ tsp. black pepper, ¼ tsp. oregano, and ⅛ tsp. crushed red pepper and season salmon.
• Grab the long edges of the foil and gently bring together and make a few folds to crimp top together. Then, grab the ends and carefully do the same, securing the salmon in its own package.

Place Salmon into Oven

• Place sheet pan in the oven preheated to 375 deg. F and bake for approximately 18 min. depending on how well-done you like your salmon cooked. If your salmon fillet is thicker, bake at 400 deg. F and check for doneness around 15 min.

  *** As a guide, fillets that are 1-inch thick usually require a baking time of about 12-15 min. If fillets are thicker, add approximately 2-3 min. for every additional ½ inch of thickness. After removing the salmon from the oven, there may be a little residual cooking, so remove when desired doneness is almost to your liking.
• Open the foil (be careful as it will let out lots of steam) and test doneness with an instant read thermometer (if using). Make sure the internal temperature of the salmon reaches a minimum of 145°F (63°C). Otherwise, check for doneness by using a fork to see that the fish flakes easily.

  If needed, reclose and bake for a couple minutes longer until desired doneness.
• If you would like to crisp up the top of the salmon, open foil a few minutes before salmon is done and place on broil for a couple minutes. Make sure to keep a close eye on the baked salmon so it doesn't burn the herbs!
• Remove from oven and let rest a couple of minutes to allow the juices to redistribute.
• Carefully, remove salmon from foil and place onto platter and squeeze with lemon wedge. Then, pour remaining juices over the top.
• Sprinkle with chopped parsley and serve immediately.
• Enjoy!