In a bowl mix together the marinade. Combine the lemon juice, olive oil, butter, basil, parsley, salt and pepper.

Place the salmon fillets in a deep dish and cover with the marinade.

Refrigerate for at least an hour and flip every 20 minutes.

Preheat your oven to 375 degrees Fahrenheit.

Make four 12x12 sheets of aluminum foil.

Place one fillet on each of the foil sheets. Then cover each fillet with the marinade.

Wrap each fillet tightly in the foil sheet, making a little packet.

Place the packets into a high walled pan and bake for 28-35 minutes or until the salmon reaches an internal temperature of 145 degrees. If you do not have a food thermometer, you can check doneness by testing if the salmon can be easily flaked.

Remove from the packet and serve with the reserved sauce from the foil packet.