Preheat and prep: Heat the oven to 375°F (190°C). Pat the salmon dry with paper towels. Dry fish sears better and tastes cleaner.

Season the fish: Rub the fillets with olive oil, then sprinkle with salt and pepper. Place them on a plate while you prep the lemon and herbs.

Make the lemon-herb mix: In a small bowl, combine lemon zest, half the lemon juice, garlic, parsley, dill, and thyme. Stir in the butter if using. This becomes your bright, aromatic topping.

Quick sear (optional but recommended): Heat a large oven-safe skillet over medium-high. Add a little oil, then place salmon skin-side down (or presentation side down if skinless). Sear 2 minutes until lightly golden. This step boosts flavor and texture.

Add the topping: Turn off the heat. Spoon the lemon-herb mixture over the salmon, dividing evenly. Add a few lemon slices on top if you like.

Finish in the oven: Transfer the skillet to the oven. Bake 7–10 minutes, depending on fillet thickness, until the salmon flakes easily and looks just opaque in the center.

Check doneness: For precision, cook to an internal temperature of 125–130°F (52–54°C) for medium. It will rise a bit as it rests.

Rest and serve: Let the salmon rest 3 minutes. Squeeze the remaining lemon juice over the top. Taste and add a pinch more salt if needed.