Ingredients

• 1 (2-pound) whole salmon fillet, skin-on preferred
• 3 tablespoons melted butter OR olive oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• Ground black pepper, to taste

Instructions

1. Prepare the oven and pan
   Preheat the oven to 375°F. Line a rimmed baking sheet with a large sheet of foil. Place the salmon on the foil with the skin facing down. Fold the foil edges up around the fish to form a shallow packet that will catch the juices.
2. Season the salmon
   Stir the minced garlic into the melted butter. Brush half of this mixture evenly over the salmon. In a small bowl, mix together the brown sugar, Italian seasoning, paprika, garlic powder, salt, and black pepper. Sprinkle the seasoning evenly over the fish, then drizzle with the remaining garlic butter.
3. Bake
   Place the salmon in the oven and bake for 15–22 minutes, depending on how done you prefer it (see temperature notes below). If desired, spoon the pan juices over the salmon halfway through cooking. Once baked, remove from the oven and let rest for 5 minutes before serving.

• Salmon: A whole skin-on fillet is recommended because it cooks more evenly and is less likely to dry out than individual portions. If using four separate fillets, reduce baking time to 10–15 minutes.
• Garlic: If fresh garlic isn’t available, substitute with an additional 1 teaspoon garlic powder.
• Italian seasoning: This adds depth, but you can omit it or replace it with another dried herb such as oregano or rosemary.

• Mixing the garlic into freshly melted butter enhances its flavor. Let the butter cool for about 5 minutes so it thickens slightly and brushes on more easily.
• Skipping foil will increase cleanup and may cause more butter to evaporate as it spreads across the pan.
• Approximate internal temperatures for a whole fillet:
  • 15 minutes ≈ 125°F
  • 20 minutes ≈ 140°F
  • 22 minutes ≈ 145°F

• USDA-recommended minimum internal temperature for fish: 145°F
• For a more tender and juicy result, many cooks prefer salmon at 125–130°F, which is still flaky but much more succulent.