Directions

Pre-heat oven to 350º F

I like to rinse the fish just to get the yuck off.

Place the 3 slices on a cookie sheet.
Salt lightly.
Squeeze a little lemon on each filet.

Mince the garlic.
Slice a few thin circles of lemon. You will use these later.

Separately in a small saucepan,
melt the butter.
Add salt and pepper to taste.
Squeeze 1/2 lemon into the melted butter.
Add the minced garlic.
Keep on low heat while you get the fish going.

Place the cookie sheet on a lower shelf in the oven and cook for about 6 minutes. The salmon will change from orange to pink.

Keep an eye on the butter so it doesn't burn. Around the 6 minute mark, add the 1/3 cup white wine to your butter sauce.

Pull the filets out of the oven and place a few slices of lemon on each filet.

Put the cookie sheet back in the oven and switch to broil for the last 3-4 minutes. Again, I keep them on a lower rack to avoid burning the top of the lemon or fish.

Check the fish with a fork by splitting it open a little just to make sure it is cooked but not over cooked. Under cooked salmon is gross. It still has a shiny orange color, so make sure you cook it through and through. Over cooked salmon starts to turn grey, so watch out for that too.

We served ours on a bed of rice which soaked up the extra garlic, butter, wine sauce and was super yummy.

Enjoy!