Salmon (pepper & Garlic) Recipe
Make Salmon (pepper & Garlic) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Salmon
Finishing & Garnish
Method
Marinated Salmon
- 1
Prepare the marinade
In a medium bowl combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce, 1 teaspoon honey (or maple syrup), 4 minced garlic cloves, 1.5 teaspoons freshly ground black pepper, 0.25 teaspoon crushed red pepper flakes, and 2 tablespoons chopped parsley. Whisk until emulsified.
- 2
Season salmon
Pat the 4 salmon fillets dry with paper towels. Season both sides lightly with 1 teaspoon kosher salt (use less if fillets are small or if using salty soy). Place salmon in a shallow dish or a zip-top bag and pour the marinade over the fillets, turning to coat evenly. Ensure the garlic and pepper distribute over the flesh.
- 3
Marinate
Cover the dish or seal the bag and refrigerate for 20–30 minutes. Do not marinate longer than 45 minutes, as the acid in lemon will begin to firm the flesh.
Cook & Finish
- 4
Preheat pan or oven
If pan-searing: heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2–3 minutes). If roasting: preheat oven to 400°F (200°C) and place an ovenproof skillet or baking sheet inside to heat.
- 5
Sear the salmon (stovetop method)
Add a small drizzle of olive oil to the hot skillet. Remove salmon from marinade, letting excess drip off (reserve marinade). Place fillets skin-side down (if skin-on) and press gently for 10 seconds to ensure even contact. Cook without moving for 3–4 minutes, until the skin is crisp and browned and the sides show color about two-thirds up. Flip carefully and cook the flesh side another 2–3 minutes, or until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. During the last 30 seconds, add 1 tablespoon butter to the pan and spoon the melted butter and any reserved marinade (briefly boiled if used) over the fillets to glaze.
- 6
Roast the salmon (oven method)
If using the oven: place fillets on the preheated pan skin-side down. Roast 8–12 minutes depending on thickness (approximately 8 minutes for 1-inch fillets) until the center reaches 125–130°F (51–54°C) for medium-rare to medium. Optionally, switch to broil for the last 1–2 minutes to finish the top, watching closely to avoid burning garlic.
- 7
Rest and garnish
Transfer salmon to a serving platter and let rest 2–3 minutes. Sprinkle with chopped parsley, a squeeze of fresh lemon, and additional cracked black pepper and sea salt flakes to taste. Serve with lemon wedges on the side.