Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Season both sides evenly with kosher salt and freshly ground black pepper.

Heat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add the olive oil and swirl to coat.

Place the salmon fillets skin-side down in the hot pan, spacing them so they do not touch. Press gently with a spatula for 10 seconds to keep the skin flat. Cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh is cooked about two-thirds of the way up the sides.

Flip the fillets carefully and cook flesh-side down for 1–2 minutes more until the salmon reaches desired doneness (internal temperature 125–130°F / 52–54°C for medium-rare to medium). Remove from the pan and transfer to a warm plate, skin-side down.

Make glaze

While the salmon cooks (or immediately after removing it), reduce heat to medium-low. In the same pan, add the lemon juice, orange juice, honey, Dijon mustard, soy sauce and minced garlic. Stir to combine and bring to a gentle simmer for 1–2 minutes to thicken slightly.

Stir in lemon zest, chopped dill, and chopped parsley. Cook 30 seconds more to awaken the herbs and marry flavors. Taste and adjust — add a pinch of salt if needed or a few drops more lemon juice for brightness.

Turn off the heat and swirl in the unsalted butter until melted and glossy, creating a silky glaze.

Spoon the warm citrus-herb glaze over each salmon fillet, coating the flesh and a little over the skin. Sprinkle additional chopped herbs if desired.

Serve immediately with lemon wedges on the side for squeezing over the fish.