Yields 4 servings

Preheat oven to 350°F. Place room temperature butter, garlic, chopped parsley and a pinch of salt and pepper in a bowl and mix until thoroughly combined. Set aside.

Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.

Lightly coat the foil with oil. Cut the lemon into 8 thin slices and arrange 4 of the slices on the foil. Place the salmon on top of the lemon slices, skin side of salmon facing up.

Gently spread garlic butter on tops of salmon pieces and sprinkle with salt and pepper. Lay the remaining lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

Bake the salmon for 10 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1½ inches or more), it may need longer.

Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 2–3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to ”overdone” very quickly. As soon as it flakes easily with a fork, it’s ready.

To serve, sprinkle with additional fresh parsley or top with an extra squeeze of lemon as desired