Lemon Butter Garlic Salmon

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  Unsalted Butter(80g)
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  Lemon Juice, Fresh(60g)
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  Garlic
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  Brown sugar(15g)
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  Salmon(907g)
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  1 pinch sea salt (to taste)
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  1 Pinch Cracked Pepper (To Taste, Optional)
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  Lemon
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  Parsley, Fresh(30g)
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  1 teaspoon dried dill

Instructions

1. 1Melt the butter in a small saucepan over medium heat (1–2 minutes), then add the minced garlic and cook until fragrant, about 1 minute. Remove from heat, whisk in the lemon juice and brown sugar, and set the sauce aside.
2. 2Preheat your oven to 375°F.
3. 3Tear off 6 pieces of foil, each large enough to wrap one salmon fillet completely. Place one salmon fillet skin-side down on each piece of foil, then season with salt and pepper to taste.
4. 4Spoon the lemon butter sauce evenly over each salmon fillet, then sprinkle with fresh parsley and top with lemon slices. Fold the foil over each fillet to seal the packet completely.
5. 5Place the foil packets on a baking sheet and bake at 375°F for 12–15 minutes, until the salmon is opaque throughout and flakes easily with a fork (check by carefully opening one packet and inserting a fork into the thickest part).
6. 6Carefully open each foil packet (watch for escaping steam) and transfer the salmon to a serving plate or airtight container.
7. 7Divide the salmon evenly among 6 airtight containers while hot, spooning any pan juices over each fillet. Cool to room temperature, then seal and refrigerate for up to 4 days.