Mince the garlic clove finely and chop the fresh dill and parsley until they're as fine as possible—this ensures the herbs distribute evenly throughout the butter and cook uniformly. Zest the lemon into a small bowl, then juice it into a separate container. Combine the ghee, minced garlic, lemon zest, lemon juice, salt, white pepper, dill, and parsley in a microwave-safe bowl. Microwave for 30-45 seconds until the ghee is fully melted and the mixture is warm throughout. Stir well to combine all the herbs and aromatics into a cohesive, fragrant sauce. I like to let this cool slightly while I prep the salmon so the herbs don't wilt when the mixture hits the fish.

Preheat your oven to 400°F. Pat the salmon fillets dry with a paper towel—removing excess moisture helps the skin crisp up beautifully and prevents the fish from steaming. Arrange the salmon fillets skin-side down on a parchment-lined baking sheet, spacing them about 2 inches apart so they cook evenly. I prefer skin-on salmon because it protects the delicate flesh and creates a crispy, flavorful edge when baked.

Once the oven reaches 400°F, use a pastry brush to generously coat the top and sides of each salmon fillet with the herb-butter mixture from Step 1. Make sure every fillet gets an even coating so the flavors are distributed throughout. Slide the baking sheet into the preheated oven and bake for 10-12 minutes, until the salmon is opaque, flakes easily with a fork, and the internal temperature reaches 145°F. The cooking time depends on the thickness of your fillets—thicker pieces may need closer to 12 minutes. If you prefer a more browned, caramelized top, you can broil the salmon for 8-10 minutes instead of baking, watching carefully to prevent burning.