• Scale the salmon, if you haven't already done so.  You can leave the skin on or take it off.  I leave it on (which is easier).  You can cut the salmon into individual portions or leave it as a whole fillet.
• Mince all of the fresh herbs (don't use dried herbs - see notes and variations below for more information) together.  Don't worry about measuring the herbs to carefully, but try to keep the quantities roughly proportional to one another.
• Sprinkle the surface of the salmon fillet/portions with sea salt, pepper, and herbs.  Set aside.
• Preheat oven to 350°F (176°C).  Cover a baking tray with parchment paper or an oven-proof cooking sheet.
• Place the fillet/portions on the baking tray and bake for 8-10 minutes, or until the thickest portion of the fillet is flaky but still very moist and dark.  Do NOT overcook your salmon - if it's dry all the way through, it's cooked too long.

Lemon-Garlic Butter

• Melt the butter in small pot on the stove.  Add the minced garlic and simmer over medium heat for about 2 minutes.
• Remove the butter from the heat source and add the lemon juice.  Pour the mixture through a small strainer or cheesecloth to separate the garlic and floating milk solids.  Add a pinch of herbs to the clarified butter and serve with the finished salmon.