Add On Salmon Recipe

Prepare fillet

Pat the salmon fillet dry with paper towels. If the fillet is thicker than 1 inch, consider butterflying or cutting into a 3–4 ounce portion suitable as an add-on. Leave the skin on to help keep the fish intact while cooking.

Season

Place the fillet skin-side down on a plate. Sprinkle sea salt evenly over the flesh (about 1/2 tsp for an 8 oz piece) and grind 1/4 tsp black pepper over it. Drizzle 1 tablespoon lemon juice over the top and rub gently to coat. Let rest 5 minutes at room temperature so flavors settle.

Choose cooking method

This add-on can be served seared, roasted, or quickly pan-fried. Below are two recommended, quick methods — pan-sear (crispy skin) and oven-roast (even, gentle cook).

Pan-sear (recommended for crispy skin)

Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Place salmon skin-side down in the pan and press gently for 10 seconds to prevent curling. Cook 3–4 minutes without moving, until skin is golden and releases easily. Flip and cook 45–90 seconds more for medium-rare to medium depending on thickness (internal temp 120–125°F for medium-rare, 125–135°F for medium). Remove from pan and rest 2 minutes.

Oven-roast (alternate)

Preheat oven to 400°F (200°C). Place seasoned fillet skin-side down on a lined baking sheet or in an ovenproof dish. Drizzle with the olive oil. Roast 8–12 minutes depending on thickness until flesh flakes easily and reaches desired doneness (120–135°F). Remove and rest 2 minutes.

Finish the cooked salmon by sprinkling chopped dill or chives over the top. For a citrus lift, squeeze the lemon wedge over it. If you want an umami note, drizzle 1 teaspoon soy sauce or ponzu lightly and sprinkle 1/2 teaspoon toasted sesame seeds.

Serve the salmon as an add-on portion alongside the main dish (salad, grains, noodles, or bowl). If serving with skin-on, you can offer to remove skin at the table. Serve immediately while warm.