Salmon Recipe

Prepare the salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Lightly score the skin side with two shallow diagonal cuts to help render fat and prevent curling.

Make the marinade

In a shallow dish or bowl, whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, grated ginger, salt, black pepper, and smoked paprika until combined.

Marinate

Place the salmon fillets skin-side down in the dish with the marinade. Spoon a little marinade over the tops. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavor to penetrate. If short on time, proceed immediately after coating.

Preheat pan or oven

For stovetop: heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. For oven: preheat oven to 400°F (200°C) and place a rimmed baking sheet lined with foil or parchment inside.

Cook skin-side first

If using a skillet: when the oil is shimmering but not smoking, place salmon fillets skin-side down. Press gently with a spatula for 10 seconds to keep skin flat. Cook undisturbed for 4–5 minutes, until the skin is crisp and opaque flesh has moved about two-thirds of the way up the fillet. If using oven: place the fillets skin-side down on the hot baking sheet and roast for 8–10 minutes, until cooked about two-thirds of the way through (you can finish under the broiler for 1–2 minutes for crispy skin).

Finish cooking

Flip the fillets (if pan-searing) and cook the flesh side for 1–2 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C), or longer to your preferred doneness. If oven-roasting, finish under the broiler 1–2 minutes if desired. Baste with reserved marinade during the last minute if you like, but do not use raw marinade that has been in contact with uncooked fish without bringing it to a boil first.

Rest

Transfer the salmon to a plate and let rest for 2–3 minutes. Resting allows carryover cooking and redistributes juices.

Plate the salmon skin-side up or on its side. Spoon any pan juices over the fillets. Garnish with chopped parsley or dill and serve with lemon wedges for squeezing over the fish.

Serve immediately with your choice of sides — steamed vegetables, roasted potatoes, rice, or a green salad.