Siros Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones; remove with tweezers if needed. Place fillets skin-side down in a shallow dish or rimmed baking sheet.

Make the marinade

In a medium bowl whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, grated ginger, smoked paprika, sea salt, and black pepper until honey is fully incorporated and mixture is glossy.

Marinate

Pour about three-quarters of the marinade over the salmon, reserving the rest for basting/finishing. Turn fillets once so both sides get a light coating (skin-side down initially). Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to let flavors penetrate without cooking the fish chemically.

Preheat & prepare pan

When ready to cook, preheat the oven to 425°F (220°C) if you plan to roast, or heat a large ovenproof skillet over medium-high heat if you prefer a stovetop-to-oven sear. If pan-searing, add 1 tbs oil to the hot skillet and swirl to coat.

Cook the salmon

For stovetop-to-oven: place salmon skin-side down in the hot skillet and sear 2–3 minutes until the skin is crisp and the sides are turning opaque. Spoon a little reserved marinade over the top. Transfer skillet to the preheated oven and roast 6–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium. For oven-only: place fillets skin-side down on a parchment-lined sheet, brush with reserved marinade, and roast 10–12 minutes, checking at 8 minutes for doneness.

Rest

Remove salmon from oven or skillet and let rest 3–4 minutes. Resting allows carryover cooking and helps the juices redistribute.

Prepare finish

While salmon rests, mix lemon zest, chopped dill, sliced chives, and 1 teaspoon extra virgin olive oil in a small bowl. Squeeze a little lemon juice over the mixture if you like a brighter finish.

Finish the fillets

Brush the reserved marinade lightly over the top of each fillet, then scatter the citrus-herb mixture across the fillets so herbs and zest cling to the warm fish.

Transfer salmon to a serving platter or individual plates. Garnish with toasted sesame seeds and a small handful of microgreens or baby arugula. Serve immediately with lemon wedges on the side for additional brightness.

Leftovers can be cooled to room temperature, covered, and refrigerated for up to 2 days. Reheat gently or serve cold flaked over salads or grain bowls.