Alaskan Salmon Plate Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Trim any ragged edges if desired. Season both sides of each fillet evenly with kosher salt and freshly ground black pepper.

Apply spice blend

In a small bowl combine smoked paprika, garlic powder, onion powder, dried dill, ground cumin and red pepper flakes (if using). Sprinkle and gently press about half of the spice blend onto the flesh side of each salmon fillet, leaving the skin side lightly seasoned.

Heat pan

Place a large skillet (preferably heavy-bottomed or cast-iron) over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Sear salmon (skin-side down)

Carefully place salmon fillets in the skillet skin-side down. Press lightly with a spatula for 10 seconds to ensure full skin contact. Cook undisturbed until the skin is crisp and the salmon is cooked about two-thirds of the way up the side, about 4–5 minutes depending on thickness.

Flip and finish

Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Flip the fillets gently and cook flesh-side down for 1–2 minutes to finish; spoon pan juices over the salmon as it cooks to keep it moist and impart flavor. Internal temperature should reach 125–130°F (52–54°C) for medium-rare to medium doneness.

Rest and dress

Remove salmon to a warm plate and let rest 2 minutes. Drizzle with fresh lemon juice, sprinkle chopped parsley and squeeze a lemon wedge over each fillet before serving. If desired, serve with roasted baby potatoes and steamed asparagus.

Roasted potatoes: Toss halved baby potatoes with 1 tablespoon olive oil, a pinch of salt and pepper, roast at 425°F (220°C) for 20–25 minutes until golden. Steamed asparagus: steam 4–6 minutes until bright green and tender-crisp; finish with a small pat of butter or a squeeze of lemon.