1-Preheat and Prep: Heat your oven to 375°F. Line a baking tray with foil and fold up the edges about 2 inches to hold in the sauce.

2-Position Salmon: Place the 1.5 to 1.75 pounds skin-on salmon fillet skin-side down on the foil. Arrange thin lemon slices evenly underneath for extra citrus infusion.

3-Make the Sauce: Melt ½ cup unsalted butter and whisk in 3 tablespoons lemon juice, 2 to 3 tablespoons honey, and 5 minced garlic cloves until smooth.

4-Coat and Season: Pour three-quarters of the mixture over the salmon. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper.

5-Seal and Optional Marinate: Fold the foil tightly to seal, creating a packet. Let it sit 10 to 15 minutes if you have time.

6-Bake: Cook in the foil packet for about 17 minutes until nearly done.

7-Broil for Crisp: Open the top foil (keep edges up), spoon on reserved butter sauce if desired, and broil on high 5 to 10 minutes until golden and edges crispy. Use the second rack and watch closely to avoid burning.

8-Garnish and Serve: Sprinkle 2 teaspoons chopped parsley and serve hot.