Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones; remove with tweezers if present.

Make marinade

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until combined.

Marinate

Place the salmon fillets in a shallow dish or zip-top bag skin-side down. Pour half of the marinade over the salmon, reserving the other half for brushing while cooking. Turn to coat. Let sit at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Heat pan

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Add a thin film of oil or spray to the pan.

Sear salmon

Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip & baste

Flip the fillets carefully. Add 1 tablespoon butter to the pan and pour the reserved marinade over the top of the fish. Tilt the pan slightly and use a spoon to baste the salmon with the melted butter and marinade for 1.5–2 minutes, or until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium (carryover will raise the temp slightly).

Rest

Transfer the salmon to a plate and let rest for 3–4 minutes. This helps juices redistribute and finishes cooking gently.

Squeeze lemon over the rested fillets, sprinkle with chopped dill or parsley, and serve immediately. Use the pan juices as a light sauce spooned over the fish.

Quick roasted potatoes & asparagus (oven method)

If making the optional sides, toss halved baby potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast at 425°F (220°C) for 20–25 minutes until tender and golden. During the last 8–10 minutes, add trimmed asparagus spears tossed with a little oil and roast until tender-crisp.

Pan method for asparagus

Alternatively, while salmon rests, heat 1 tablespoon olive oil in another pan over medium-high heat. Add asparagus, season with a pinch of salt, and sauté 3–5 minutes until bright green and tender-crisp. Serve alongside salmon.