Salmon Recipe

Prepare and marinade

Pat salmon fillets dry with paper towels. In a shallow dish or bowl, whisk together 2 tbs olive oil, lemon zest, lemon juice, minced garlic, honey, soy sauce, chopped dill, salt and pepper. Place salmon skin-side down in the dish and spoon marinade over the tops so both sides are coated. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavors to penetrate.

Preheat and prepare pan

Remove salmon from the fridge about 10 minutes before cooking to come closer to room temperature. Preheat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add a thin film of olive oil (about 1 tsp) and swirl to coat the pan.

Sear the salmon

Place fillets in the hot pan skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish cooking

Flip the fillets carefully and reduce heat to medium. Add 1 tbs butter to the pan and spoon melted butter and any remaining marinade from the bowl over the tops of the fillets (baste) for 1.5–3 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. If you prefer well done, cook to 140°F (60°C).

Transfer salmon to serving plates, skin-side down. Spoon any pan juices over the fillets. Garnish with extra chopped dill and lemon wedges. Serve immediately.

Optional: If you reserved any marinade, bring it to a boil in a small saucepan and simmer 1–2 minutes to use as a glaze or sauce (do not use raw marinade without boiling).