Set the oven rack to the center position—Preheat to 375ºF (191ºC).
Line a rimmed baking sheet with foil and lightly grease with vegetable oil or cooking spray.
Place salmon on the sheet, skin-side down (if still intact). Brush half of the melted butter over the fillet. Season with salt and pepper. Drizzle the rest of the butter on top.
Sprinkle the minced garlic evenly over the salmon. Place lemon wedges around the sides.
Bake until the thickest part reaches an internal temperature of 125ºF (52ºC), about 12 minutes.
Change the oven setting to broil on high. Cook until the surface is a light golden color and garlic just begins to brown, 3 to 4 minutes.
Carefully remove and discard the skin, then transfer to a serving platter.
Garnish with parsley and dill, serve with roasted lemon wedges.
Notes
Make it Whole30: Ghee or extra-virgin olive oil can be substituted for butter. Substitute kosher salt for sea salt.
Larger Side of Salmon: Adjust cooking time as needed until the 125ºF (52ºC) internal temperature is reached.
Individual Fillets: Cut into 4 to 6-ounce pieces. Bake according to recipe directions. Check for doneness a few minutes earlier to prevent overcooking.
Storing: Store leftover salmon in an airtight container in the refrigerator for up to 5 days.
Reheat: Cover and reheat in the microwave in 30-second intervals until warm. Bake on a foil-lined sheet pan at 275ºF (175ºC) until warm, about 15 to 20 minutes.