Adapted from Make It Easy in Your Kitchen by Laurie Burrows Grad

4 salmon fillets, skin on

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

1/4 teaspoon sea salt

1/4 teaspoon freshly ground white pepper

Pinch of Hungarian paprika

Sauce

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

2 teaspoons freshly chopped parsley

1/4 teaspoon finely minced garlic

Place the fish on a platter. Combine the melted butter with the olive oil, and pour over the fish. Sprinkle the fish with sea salt, white pepper, and a pinch of Hungarian paprika. Let it marinate for 1/2 hour at room temperature, rolling it over in the marinade once.

Preheat the oven to 400 degrees. Put a piece of aluminum foil in the bottom of a baking pan, and lightly coat it with olive oil. Put the fish in the pan skin side down, baste it with the marinade clinging to the platter, and bake for about 15 minutes, being careful not to overcook. The amount of time will depend on the thickness of the fish.

When you remove the fish from the pan with a spatula, the skin will stay behind.

Serve immediately with a small amount of sauce on top of each fillet.