garlic butter baked salmon in foil... 30 minutes

the goods:

1 fillet sockeye or coho salmon (preferably wild caught)

2 tablespoons lemon juice

2 garlic cloves, minced

2 tablespoons cold butter, cubed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

1 tablespoon chopped parsley, for garnish

Position a rack in the center of the oven and preheat to 375 degrees. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, remove and continue to swirl until the butter melts completely. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove. Place the salmon fillet on a piece of foil large enough to fold over and seal. Using a brush or a spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Bring foil up to meat in the middle and fold down. Fold sides up tight so that no sauce leaks out. Bake the salmon for 12-14 minutes. Open foil and allow fish to broil under the broiler for 2-3 minutes. Remove from oven and top with parsley. Serve immediately.