Cookbook

Ingredients

• 1/3 cup butter
• 1/4 cup dry white wine, optional
• 1/4 cup fresh lemon juice, or juice of 1 lemon -- adjust to your tastes
• 5 large cloves garlic, crushed
• 1 tablespoon brown sugar, optional
• 2 pound side of salmon
• Sea salt, to taste
• Cracked pepper, to taste (optional)
• Lemon slices
• 1 teaspoon dried dill

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

2. In a small saucepan, melt the butter over low-medium heat.

3. For more flavour, add in 1/4 cup dry white wine to the melted butter. Allow to simmer on low heat for 5 minutes.

4. Add the garlic and cook until fragrant (1 minute). Turn off heat; whisk in the lemon juice and brown sugar.

5. Place the salmon onto lined baking sheet. Season with salt and pepper to taste.

6. Pour the lemon butter over the salmon, and using a spoon, spread evenly over the salmon.

7. Sprinkle with dill.

8. Arrange lemon slices over the salmon.

9. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.

10. Bake until cooked through (to 125°F, about 12-15 minutes, depending on the thickness of your fish and your preference of doneness).

11. Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat. Serve immediately.