Preheat the oven to 400 F. Oil or spray a baking dish with nonstick spray. Brush the salmon filets with the olive oil, sprinkle them with salt and pepper, and place them in the pan, skin side down, if there is skin on the fish.
Bake the salmon for 10 to 13 minutes, until cooked through or to your liking. If you prefer a lightly browned top, you can broil the fish for an additional minute or two.
While the salmon is baking, make the sauce. Melt the butter with the shallot in a small saucepot over medium heat and allow to come to a gentle simmer for about 2 to 3 minutes, until the shallot becomes tender and turns light golden brown and the color of the melted butter deepens to a nice golden brown. Remove the pot from the heat and whisk in the lemon juice, salt, pepper, parsley, and red pepper flakes if using.
Drizzle the warm butter sauce over the salmon. Sprinkle over some lemon zest and parsley, and give the salmon a final sprinkle of salt and freshly ground pepper.
Notes
Feel free to halve this recipe, or double it, or do whatever you need to do! This recipe multiplies and divides easily. It truly is one of those dinners that are quick and easy enough to pull together any night of the week. And yet, it’s sophisticated enough that you would be pleased to serve it up to guests (even in-laws!).