Salmon Recipe

Bring salmon to room temperature

Remove salmon from refrigerator 15–20 minutes before cooking to take off chill so it cooks evenly.

Pat dry and season

Pat fillets thoroughly dry with paper towels (especially skin). Sprinkle both sides with kosher salt and black pepper. Rub lemon zest over the flesh side.

Heat pan and sear skin

Place a heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking. Place salmon fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure full skin contact. Cook skin-side down without moving 4–5 minutes, until edges turn opaque and skin is crisp.

Flip and finish

Flip fillets carefully, add 1 tablespoon olive oil and 1 tablespoon butter to the pan beside the fish. Spoon melted butter over the tops as they finish for 1.5–3 minutes depending on thickness (target internal temperature 125–130°F / 51–54°C for medium). Remove salmon to a warm plate and tent loosely with foil to rest while you make the sauce.

Make the pan sauce

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan along with the chopped shallot and minced garlic. Sauté 30–45 seconds until fragrant and translucent but not browned. Pour in the white wine (or chicken stock) and scrape up browned bits from the bottom with a wooden spoon. Let it reduce about 1 minute.

Finish the glaze

Stir in lemon juice, Dijon mustard and honey (or maple). Whisk and let simmer 30 seconds to combine. If sauce is too thick, add up to 1 tablespoon water. Remove from heat and whisk in chopped dill (or parsley). Taste and adjust seasoning with a pinch of salt and pepper as needed.

Coat salmon

Spoon the warm sauce over the rested salmon fillets, making sure to coat the flesh and a little along the skin edge.

Transfer salmon to serving plates. Garnish with lemon wedges and scatter microgreens or parsley on top. Serve immediately with your choice of sides (rice, roasted vegetables, or salad).