Salmon Recipe

Prepare and marinate

Pat the salmon fillets dry with paper towels. Place the fillets skin-side down in a shallow dish or rimmed baking sheet.

In a small bowl, whisk together the olive oil, soy sauce, lemon juice, honey, Dijon mustard, minced garlic, grated ginger (if using), kosher salt, and black pepper until smooth and slightly emulsified.

Pour about two-thirds of the marinade evenly over the salmon, reserving the remainder for basting/finishing. Use a brush or spoon to ensure the marinade coats the tops and sides. Cover and refrigerate for at least 15 minutes and up to 1 hour. If you plan to marinate longer than 1 hour, reduce soy sauce and salt slightly to avoid over-salting.

Preheat and prepare pan or oven

If pan-searing: heat a large nonstick or stainless-steel skillet over medium-high heat until hot. If roasting: preheat oven to 425°F (220°C) and line a sheet pan with parchment or foil.

Cook the salmon (pan-sear method)

Add 1 tablespoon olive oil to the hot skillet. Place the salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Reduce heat to medium and cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the flesh is opaque about two-thirds of the way up the side.

Flip the fillets carefully and add 1 tablespoon butter to the pan. Spoon the reserved marinade over the tops and baste the fish while cooking for another 1–2 minutes for medium doneness (internal temperature ~125–130°F / 52–54°C). Cook 2–3 minutes for well-done if desired.

Cook the salmon (oven-roast method)

Place marinated fillets skin-side down on the prepared sheet pan. Dot each fillet with small pieces of the remaining butter and lay a lemon slice on top of each if desired. Roast in the preheated oven for 8–12 minutes depending on thickness: thicker fillets (1 to 1 1/2 in) need ~10–12 minutes; thinner fillets need ~8 minutes. Check for an internal temperature of 125–130°F (52–54°C) for medium doneness.

After cooking (either method), remove salmon to a plate and let rest 2–3 minutes. Sprinkle with chopped parsley or dill and serve with lemon wedges.

Optional finishing glaze

While salmon rests, warm the reserved marinade in the skillet or a small saucepan until it bubbles and reduces slightly for 1–2 minutes (do not boil aggressively if it contains raw marinade). Spoon a little warm glaze over each fillet before serving.