Salmon Recipe

Prepare salmon

Pat salmon fillets very dry with paper towels (especially the skin). Trim any ragged edges. Bring to near-room temperature by resting on the counter for 10–15 minutes before cooking; this helps even cooking.

Season

In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub olive oil evenly over both sides of the fillets, then sprinkle the seasoning mix over the flesh side and lightly on the skin side. Press gently so it adheres.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. When hot (a drop of water should sizzle), add 1 tablespoon olive oil and swirl to coat the surface.

Sear skin-side down

Lay fillets skin-side down in the pan, spacing them so they don't touch. Use a spatula to press each fillet for 10–15 seconds to ensure full skin contact, then reduce heat to medium. Cook undisturbed for 4–6 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish flesh-side

Flip the fillets gently and add 1 tablespoon olive oil to the pan if it looks dry. Cook flesh-side for 1–2 minutes for medium (internal temperature about 120–125°F / 49–52°C) or 2–4 minutes for medium-well (125–135°F / 52–57°C). Avoid overcooking—the fish will continue to carryover-cook after removing from heat.

Rest

Transfer salmon to a warm plate and tent loosely with foil. Rest 3–4 minutes while you make the finishing sauce. This helps redistribute juices and finish cooking gently.

Make sauce

While the salmon rests, melt the butter with the olive oil in the same pan over low heat, scraping up any browned bits left from searing. Stir in lemon juice, lemon zest, honey (or maple), chopped dill and parsley, salt, and pepper. Warm gently for 30–60 seconds—do not boil.

Finish salmon

Spoon the warm lemon-herb sauce over each fillet, letting some pool on the plate. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired.

Garnish each fillet with a lemon wedge and microgreens or extra parsley. Serve immediately with your choice of side (roasted potatoes, steamed vegetables, or rice).

Storage: Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a low oven (275°F / 135°C) for 10–15 minutes or briefly in a covered skillet over low heat to avoid drying.