Lunch Special Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Lightly season both sides with 1/2 tsp salt and 1/2 tsp black pepper (reserve remaining salt/pepper for taste).

Make miso glaze

In a small bowl whisk together 3 tbs white miso paste, 2 tbs mirin, 1 tbs soy sauce, 1 tbs brown sugar, 1 tsp rice vinegar and 1 tsp sesame oil until smooth.

Marinate

Brush about half of the miso glaze over the top of each fillet. If you have time, let sit 15–30 minutes at room temperature (do not refrigerate with miso for long periods or it can overpower).

Cook salmon

Heat 1 tbs neutral oil in a nonstick or ovenproof skillet over medium-high heat until shimmering. Place fillets skin-side down and sear 3–4 minutes without moving so skin crisps (adjust time for thickness). Spoon any remaining glaze over the top. Transfer skillet to a 400°F (200°C) oven for 4–6 minutes or until internal temperature reaches 125–130°F for medium doneness. If you don’t have an oven, reduce heat to medium-low, cover and cook additional 4–6 minutes.

Finish and serve

Remove from oven, let rest 2 minutes. Garnish with sliced green onions and sesame seeds. Serve with lemon wedge.

Prepare salmon and marinade

Pat salmon dry. In a small bowl combine 2 tbs olive oil, zest and juice of 1 lemon, 1 tsp minced garlic, 1 tbs chopped dill (or parsley), 1 tsp salt and 1 tsp pepper. Brush or rub mixture over both sides of fillets and let sit 10 minutes at room temperature.

Preheat grill or pan

Preheat grill to medium-high (about 400°F) or heat a grill pan/skillet over medium-high heat and brush with oil.

Grill

Place salmon skin-side down on the grill or pan. Cook 4–5 minutes without moving to develop grill marks and crisp skin. Flip gently and cook 2–4 minutes more until desired doneness (125–130°F internal for medium).

Rest and serve

Remove from heat, rest 2 minutes. Spoon any resting juices over fillets and garnish with extra lemon juice and fresh dill. Serve with lemon wedges.

Prepare and dredge

Pat salmon dry and season with 1/2 tsp salt and 1/2 tsp pepper. Lightly dredge each fillet in 1 tbs flour, shaking off excess.

Brown salmon

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. When hot, add fillets and cook 3 minutes per side until golden (adjust for thickness). Remove salmon to a warm plate and tent with foil.

Make piccata sauce

To the same skillet, reduce heat to medium and add 1 tbs butter and 1 tbs minced shallot. Cook 1 minute until fragrant. Add 1 tbs dry white wine (or broth) and scrape up brown bits, simmer 1 minute. Stir in 2 tbs fresh lemon juice and 2 tbs capers. Allow sauce to reduce slightly (1–2 minutes). Remove from heat and whisk in remaining 1 tbs butter to emulsify the sauce. Taste and add salt/pepper if needed.

Finish and serve

Return salmon to skillet briefly (30–60 seconds) to warm in the sauce and spoon sauce over fillets. Sprinkle with 2 tbs chopped parsley and serve immediately with lemon wedges.

All preparations serve 2 fillets (2 servings). Offer lemon wedges on the side. For thicker fillets (1" or more), add 2–4 minutes to the total cook time and check doneness with a thermometer.

Adjust salt and pepper to taste. Leftover glaze or sauce can be served on the side. Ensure all pans are hot when searing to get a good crust but avoid burning sugary miso glaze—use oven finish if needed.