4 tablespoons unsalted butter, softened

1 clove garlic, minced

1 tablespoon minced fresh tarragon

1 tablespoon minced fresh parsley

1 tablespoon minced fresh thyme

Grated zest of 1 lemon

2 tablespoons canola oil

4 skin-on center-cut salmon fillets (each about 6 ounces)

Kosher salt

1. Preheat the oven to 375°F. In a small bowl, mix together the butter, garlic, tarragon, parsley, thyme, and lemon zest. Set aside.

2. Heat the oil over medium-high heat in a cast iron or other ovenproof skillet. Season the salmon with salt and place, skin side down, in the pan. Cook for about 5 minutes to crisp up the skin.

3. Remove the pan from heat and turn the fillets over. Divide the herb butter mixture among the four fillets, using a spatula to coat evenly.

4. Transfer the pan to the oven and roast the salmon for 7 to 10 minutes, until the centers of the fillets are almost done but a little pink remains. Season with a touch of salt and serve immediately.