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Ingredients
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Salmon & Marinade
Finishing & Garnish
Method
Salmon & Marinade
- 1
Prepare marinade
In a medium bowl, whisk together 3 Tbsp olive oil, 3 Tbsp fresh lemon juice, 1 Tbsp lemon zest, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp honey (if using), 2 Tbsp chopped parsley, 1 Tbsp chopped dill, 1 tsp chopped thyme leaves, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined and slightly emulsified.
- 2
Marinate salmon
Place 4 skin-on salmon fillets in a shallow dish or resealable bag skin-side down. Pour half of the marinade over the salmon, turning the fillets to coat both sides. Reserve the remaining marinade for basting/finishing. Marinate in the refrigerator for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with the acid).
- 3
Bring to room temperature
Remove the salmon from the refrigerator 10 minutes before cooking so it comes closer to room temperature for even cooking.
Cook & Finish
- 4
Preheat and prep
Preheat oven to 400°F (200°C) if roasting, or preheat a large oven-safe skillet over medium-high heat if starting on stovetop. Pat salmon fillets lightly dry with paper towel on the flesh side (leave skin slightly damp). Arrange 8 lemon slices on a rimmed baking sheet or in the hot skillet to prevent sticking and add flavor.
- 5
Sear (optional, recommended for crisp skin)
If using a skillet: add 1 Tbsp olive oil to the hot skillet. When shimmering, place salmon fillets skin-side down and press gently for 10–15 seconds to prevent curling. Sear 3–4 minutes without moving, until skin is crisp and golden. If using direct oven method, skip sear and place salmon skin-side down on prepared sheet.
- 6
Roast or finish in oven
Transfer the skillet to the preheated oven (or place the baking sheet in oven). Roast at 400°F (200°C) for 6–10 minutes depending on thickness: for 3/4–1-inch fillets roast 6–8 minutes; for thicker fillets 8–10 minutes. The salmon is done when opaque through most of the fillet and flakes easily with a fork; internal temperature should read 125–130°F (52–54°C) for moist medium doneness. During the last 1–2 minutes, brush reserved marinade over fillets and dot each with 1/2 Tbsp cold butter to create a glossy finish.
- 7