Salmon Special Recipe
Made with the freshest ingredients, Mauro’s Salmon is unbeatable.
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Ingredients
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Salmon & Marinade
Herb Butter & Finish
Optional Sides
Method
Salmon & Marinade
- 1
Prepare marinade
In a shallow bowl or small mixing bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs low-sodium soy sauce, 1 tsp Dijon mustard, 1 tsp honey, and the minced garlic. Whisk until emulsified, then stir in 1 tsp freshly ground black pepper and 1 tsp kosher salt.
- 2
Marinate salmon
Pat the 4 salmon fillets dry with paper towel. Place fillets skin-side down in a shallow baking dish or rimmed tray. Spoon and brush about two-thirds of the marinade over the top of the fillets, reserving the rest for basting/finishing. Turn fillets once to coat the sides. Cover and refrigerate for 20–30 minutes (no longer than 45 minutes) to allow flavor to penetrate.
- 3
Bring to room temperature
Remove salmon from the refrigerator 10 minutes before cooking so it comes closer to room temperature for even cooking.
Cooking Salmon
- 4
Preheat pan or oven
Choose your method: stovetop pan-sear + oven finish (recommended) or sheet-pan roast. For stovetop method, preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. For oven-only, preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- 5
- 6
Finish in oven (stovetop method)
Brush the top of the fillets with some reserved marinade. Transfer the skillet to the preheated 400°F oven and roast for 5–8 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove from oven and let rest 3–4 minutes; carryover will raise the temperature slightly.
- 7
Sheet-pan roast alternative
If roasting, place marinated fillets skin-side down on the prepared baking sheet. Brush with reserved marinade. Roast in a 425°F oven for 8–12 minutes, depending on thickness, until 125–130°F internal. Remove and rest 3–4 minutes.
- 8
Check doneness
Salmon is done when the flesh flakes easily with a fork and appears opaque most of the way through, with a slightly translucent center for medium doneness. Use an instant-read thermometer for accuracy.
Herb Butter & Finish
- 9
Make herb butter
While the salmon rests, soften 2 tbs unsalted butter in a small bowl. Stir in 2 tbs finely chopped parsley, 1 tbs finely chopped dill, and 1 tsp lemon zest until smooth and well combined.
- 10
Optional Sides
- 11
Roast baby potatoes and asparagus
If serving with sides, toss 1 lb halved baby potatoes with 1 tbs olive oil and salt & pepper to taste. Roast on a sheet pan at 425°F for 18–22 minutes, turning once, until tender and lightly golden. Add trimmed asparagus (12 spears) tossed with a little olive oil and salt & pepper to the pan for the last 8–10 minutes of roasting so asparagus is tender-crisp.
- 12
Plate and serve
Divide potatoes and asparagus among 4 plates (if using). Place a salmon fillet on each plate, spoon pan juices and remaining marinade (if cooked separately) over the fish, add herb butter, garnish with lemon wedge and microgreens, and serve immediately.