6 to 7 lb. salmon fillet
2 lemons
Salt and white pepper
Garlic salt
Oregano
1/4 c. melted butter
Chopped parsley
2 tbsp. dry sherry
Paprika (optional)

Place salmon skin side down on cooking tray. Squeeze juice of 2 lemons over fish. Sprinkle with salt and pepper. Add hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter over all. Sprinkle with chopped parsley. Slowly drizzle dry sherry over top. Bake at 350 degrees for 1/2 hour or until fish is opaque and flakes easily. Sprinkle with paprika, if desired, to bring back color to the fish.