Just enough butter so you can melt the herbs de province and garlic into the butter and brush it evenly over the entire fish. Then a bit of salt and lemon and s

Just enough butter so you can melt the herbs de province and garlic into the butter and brush it evenly over the entire fish. Then a bit of salt and lemon and sprig of rosemary, bake in foil at 375. As you said, with salmon less is more. The butter isn’t so much for taste as for perfecting the outer appearance and ensuring the garlic and herbs are evenly distributed. Experiment with dill seeds! Also - we’re talking about how French cuisine is better and you’re rejecting butter? The conversation can end there: French cuisine is better because they use butter! A tip: every bit of salmon you’ve ever had at a restaurant was cooked with butter. Try it!