Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove if present. Lightly score the skin side (1–2 shallow diagonal cuts) if very thick to help render fat and allow marinade penetration.

Make marinade

In a small bowl, whisk together 2 tbs olive oil, soy sauce, lemon juice, honey (or maple syrup), minced garlic, grated ginger, 1 tsp salt, and 1 tsp freshly ground black pepper until combined.

Marinate salmon

Place the salmon in a shallow dish or zipper bag. Pour the marinade over the fillets, turning to coat both sides. Marinate in the refrigerator for 15–30 minutes (no longer than 30 minutes for a very brief cure; up to 1 hour if you prefer stronger flavor). Remove salmon from fridge 10 minutes before cooking to come toward room temperature.

Preheat pan or oven

If pan-searing: heat a heavy skillet (cast iron or stainless) over medium-high until hot. If roasting: preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment.

Cook salmon — pan-sear method

Add 1 tbs extra olive oil to the hot skillet and swirl to coat. Place salmon fillets skin-side down and press lightly for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook the flesh side 1–2 minutes more (depending on thickness) until just cooked through (internal temperature 125–130°F/52–54°C for medium-rare to medium). Remove from pan.

Cook salmon — oven method

Place marinated fillets skin-side down on the prepared baking sheet. Roast in the preheated oven for 10–14 minutes depending on thickness, until the fish flakes easily and registers 125–130°F (52–54°C) for medium. For a crisp skin in the oven, broil for the last 1–2 minutes watching carefully.

Rest & garnish

Transfer salmon to a serving platter. Let rest 2–3 minutes. Spoon any reserved marinade briefly heated (if you saved some before marinating) or a small drizzle of olive oil over fillets. Top each fillet with a lemon slice and sprinkle with chopped parsley or dill. Serve immediately.