Seared Salmon Recipe

Prep ingredients

Bring a large pot of salted water to a boil. While water heats, pat salmon fillets dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Zest the lemon and set zest aside; cut lemon and reserve 1 tbsp juice for salmon and 2 tbsp for the sauce. Slice vegetables: julienne carrot, trim and halve snap peas, thin-slice red pepper and green onions. Mince garlic and grate ginger.

Cook noodles

Cook the thin egg noodles according to package directions until just al dente (usually 3–5 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the noodles and toss them with 1 tablespoon butter to prevent sticking. Set aside.

In a large skillet or wok over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the minced garlic (2 cloves) and cook 20–30 seconds until fragrant. Add carrots, snap peas, and red pepper and stir-fry 2–3 minutes until bright and just tender-crisp. Remove vegetables to a bowl and keep warm.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons neutral oil. When oil is hot and shimmering, place salmon fillets skin-side down, pressing lightly to ensure even contact. Sear without moving 4–5 minutes until skin is crisp and releases easily from the pan.

Flip the fillets and add 1 tablespoon butter and the reserved 1 tablespoon lemon juice to the pan. Spoon melted butter over the fish and cook another 2–3 minutes for medium doneness (internal temp ~125–130°F / 52–54°C) or longer to preferred doneness. Transfer salmon to a plate and loosely cover to rest for 3–4 minutes. Keep pan juices in skillet for sauce base.

Using the skillet with remaining fond and juices over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When butter melts, add 1.5 tsp curry powder, 1/2 tsp turmeric, 1 tsp grated ginger and 1 minced clove garlic. Toast spices, stirring, about 30 seconds until aromatic but not burned.

Deglaze the pan with 3 tablespoons broth, scraping up browned bits. Stir in 1/2 cup heavy cream (or coconut milk), 1 tablespoon soy sauce, 1 teaspoon honey, 2 tablespoons lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning (more lemon for brightness, more honey for sweetness, or a splash of reserved pasta water to loosen).

Add the cooked vegetables back into the skillet and stir to coat with sauce. If sauce seems too thick, add up to 1/4 cup reserved pasta water, a tablespoon at a time, to reach a silky consistency.

Add the drained noodles to the skillet with the sauce and vegetables. Toss gently for 1–2 minutes so noodles are evenly coated. If needed, warm briefly to marry flavors.

Plate a bed of noodles and vegetables, then place a seared salmon fillet on top of each portion (skin-side up or down as preferred). Spoon any extra sauce over the salmon and noodles. Sprinkle lemon zest and sliced green onions over the top, and garnish with chopped cilantro/parsley, red pepper flakes and lemon wedges if desired.

Serve immediately.