Salmon
(Raquel - raque2000)

I make a dill butter as follows:

about 2/3 of a stick of butter (sometimes more, depends how large is the fish),
juice of one very juicy lemon or lime or two if it's not too juicy,
about 3 tablespoons of chopped fresh baby dill,
2 cloves of garlic (smashed),
cracked black pepper to taste,
salt.

Melt it for a few seconds in the microwave, you want it soft but not cooked, so go slowly. I get 2 long salmon filets, rub it on the meat side of both and close them like a whole fish, put a little bit of the butter on top, a couple of sprigs of fresh dill and some lemon or lime slices. Cover it with aluminum foil and bake it at 400 until done (I'm sorry, I never kept track of how long, keep checking it after about half an hour). When it's almost done, I remove the foil paper and let it brown just for looks. It's always tender, juicy, very yummy!