2 pound(1kg)side of salmon bonelessskin on or off, pin bones removed, wild caught if possible
Position a rack in the middle of the oven and preheat the oven to 375°F (190°C)
Line a sheet pan with a large piece of aluminum foil.
Make the butter lemon mixture by combining the melted butter with honey, lemon juice, garlic, herbs, salt, and pepper.
Place the salmon on the foil, and pour the butter mixture over the salmon.
Fold the sides of the aluminum foil to seal, and bake in the oven for 15-20 minutes or until the thickest part of the salmon is cooked through and can be easily flaked with a fork (see note 3).
Remove from the oven, and carefully open the foil (be careful of the hot steam!). Place under the broiler to lightly brown the top, then serve with extra fresh herbs and lemon slices.
If you don't want to use a large salmon fillet, you can easily make this recipe using 4-6 individual salmon fillets but the baking time will be around 12-15 minutes.
Make sure that the pin bones are removed. Just run your fingers along the fish and feel if there are any bones poking. If you find any, just take them out and discard them.
The baking time depends on the thickness of the salmon and also the desired amount of doneness. It is recommended by professional chefs (and what I prefer) that the internal temperature of the salmon reaches 125°F/52°C but the FDA recommends 145°F/63°C, check using an instant read thermometer and it will be perfectly cooked at this temperature.
Store the leftovers in the fridge for up to 3 days, or freeze for 4-6 months. Thaw in the fridge overnight before gently reheating in the microwave or in the oven, or use flaked at room temperature in salads.