Salmon Recipe

Bring salmon to room temperature

Remove the salmon from the refrigerator 15–20 minutes before cooking to take the chill off. Pat the fillets dry thoroughly with paper towels (this helps achieve a good sear).

Trim any stray bits from the edges. Use a paper towel to blot excess moisture from the skin and flesh.

Lightly season both sides of each fillet with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper. Sprinkle the lemon zest evenly over the flesh side and drizzle 1 tbs olive oil over both fillets. Rub the minced garlic over the flesh and, if using, spread the chopped dill or parsley lightly on top.

If you want a sweet-savory glaze, whisk together honey (1 tbs), soy sauce (1 tsp) and Dijon mustard (1 tsp) in a small bowl. Set aside. This will be brushed on during the last 1–2 minutes of cooking.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). Add the remaining 1 tbs olive oil and tilt the pan to coat.

Place the salmon fillets in the pan skin-side down. Press gently with a spatula for 10 seconds to ensure the skin makes full contact with the pan (this prevents curling).

Reduce heat to medium and cook skin-side down for 5–7 minutes without moving the fillets. Cooking time depends on thickness: cook until the skin is crisp and the flesh is opaque about two-thirds up the fillet.

Flip the fillets carefully and cook flesh-side down for an additional 1–3 minutes, depending on desired doneness (1–2 minutes for medium-rare to medium, up to 3 minutes for well done). Internal temperature should reach 125–130°F (51–54°C) for medium or 140°F (60°C) if you prefer fully cooked.

If using the optional glaze, brush the glaze over the top during the last 30–60 seconds of cooking and let it caramelize lightly (watch closely to prevent burning).

Remove the fillets from the pan and let rest on a warm plate for 2 minutes to allow juices to redistribute.

Squeeze the reserved lemon halves over each fillet, sprinkle with extra chopped herbs, and serve with lemon wedges on the side.

Suggested accompaniments: steamed vegetables, roasted potatoes, rice, or a simple green salad.