Instructions

• Preheat oven to 400°F (200°C). Grease the bottom of a baking sheet with a thin layer of the salted butter.
• Rinse the salmon fillets and pat them dry with paper towels. Place the fillets skin side down on the buttered baking sheet, spacing them evenly.
• Slice the lemon into 4 thin rounds, remove any seeds, then cut each round in half so you have 8 lemon halves.
• In a small bowl, stir together the dried thyme, turmeric, and salt until evenly combined.
• Sprinkle the spice mixture evenly over the top (flesh side) of all four salmon fillets.
• Place two lemon halves on top of each salmon fillet.
• Grate the very cold or frozen 1/2 cup salted butter evenly over the tops of the fillets. If grating is difficult, thinly slice the butter and distribute the slices evenly.
• Cover the baking sheet with aluminum foil or parchment and bake in the preheated oven 15–20 minutes, or until the salmon reaches your desired doneness. Cook time will vary with fillet thickness—cut into the center of the thickest fillet to check doneness.
• Remove the pan from the oven, uncover, and spoon the melted butter and juices from the tray over the fillets. Serve immediately.