Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise.

If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices. To make the sauce, place the parsley leaves in a food processor. Add the lemon and blitz ...

Made with fresh basil, lemon juice, lemon zest ... It goes so well with my chicken piccata, baked salmon, blackened cod, and ...

With brightness and tang from the lemon and Dijon mustard ... until the internal temperature of the salmon reaches 125 °F.