Preheat oven to 400 degrees F. Line a large rimmed sheet pan with foil.
Lay the salmon skin side down on the foil.
Season lightly with salt and pepper.
In a small bowl, combine softened butter, honey, garlic, lemon zest and minced parsley. Spread evenly over the top of the fish, then top with lemon slices.
Bring up the sides of the foil around the salmon. This will help keep the juices from spilling all over the pan. Covering the salmon completely is ideal, but not a must.
Bake in the preheated 400 degree oven for 15-18 minutes. (Cooking time will depend on size and thickness; it's done when the salmon is a light pink color and is tender and flaky; it should register 130-140 degrees F on a meat thermometer.)
Remove from the oven and let rest for several minutes before serving. Serve with extra lemon wedges, if desired.
Storage: Place leftovers in an airtight container within 2 hours of cooking. It will keep for 2-3 days.Reheating: Place salmon in a microwave safe dish and heat for 30 second intervals until fully heated through.Freezing: Fresh (uncooked - never frozen) salmon can be frozen in an airtight container for up to 3 months. Thaw completely before cooking. Cooked salmon can be frozen for 4-6 months.Optimal Serving Temperature - 145 degrees F.