Fresh Atlantic Salmon Recipe

Prep

Pat salmon fillets dry with paper towels. Allow them to come to room temperature for 15 minutes before cooking for even doneness.

Season

Brush both sides of the fillets lightly with olive oil. Season the flesh side evenly with kosher salt, black pepper, and smoked paprika. Leave skin side lightly oiled and seasoned with a pinch of salt.

Flame-broil / Broil or Grill

Preheat your broiler or grill to high (about 500°F/260°C). If using a broiler, position the oven rack 6–8 inches from the heat source and line a rimmed baking sheet with foil and oil lightly. For grill, oil the grates. Place salmon skin-side down on the hot surface. Cook under the broiler or over direct heat for 6–8 minutes depending on thickness (about 1 inch thick): look for opaque flesh that flakes easily and an internal temperature of 125–130°F (52–54°C) for medium doneness. If you prefer a firmer texture, cook to 135°F (57°C). Avoid flipping to keep the top nicely charred.

Rest

Remove salmon from heat and let rest 3–4 minutes. This allows carryover cooking and keeps the fillets moist. Serve skin-side down or slide off skin before plating if preferred.

While the salmon rests, whisk together Greek yogurt, mayonnaise, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, and honey in a small bowl until smooth.

Season the sauce with salt and black pepper, then whisk in the extra-virgin olive oil to slightly loosen the texture and add gloss. Taste and adjust acidity or sweetness—add up to 1 tsp more lemon juice or honey as desired.

Refrigerate until ready to serve (can be made up to 4 hours ahead). Dollop or spoon over salmon just before serving.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a medium saucepan, combine the rinsed rice, water, salt, and butter or olive oil. Bring to a gentle boil over medium-high heat uncovered, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork, then stir in fresh lime juice, lime zest, and chopped cilantro. Adjust salt and lime to taste.

While rice simmers or salmon cooks, bring 1 cup water to a simmer in a medium saucepan fitted with a steamer basket (or use a large skillet with a lid). Add a pinch of salt to the water.

Add trimmed broccoli florets to the steamer basket, cover, and steam for 4–6 minutes until bright green and tender-crisp. Test with a fork; don’t overcook.

Remove broccoli to a bowl, toss with butter or olive oil and freshly ground black pepper. Keep warm until plating.

Divide cilantro lime rice among four plates. Place a salmon fillet on each bed of rice. Spoon 1–2 tablespoons of the lemon crème sauce over the salmon (plus extra on the side if desired).

Add a portion of steamed broccoli to each plate. Garnish with chopped cilantro leaves and serve with lemon or lime wedges alongside.

Optional: For a bright finish, sprinkle a pinch more lemon zest over the salmon and a light drizzle of extra-virgin olive oil.