Marinated Salmon Recipe

Prepare the marinade

In a medium bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs low-sodium soy sauce, 2 tbs fresh lemon juice, 1 tbs honey, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Marinate the salmon

Place 4 salmon fillets in a shallow dish or resealable bag. Pour the marinade over the salmon, ensuring each fillet is coated. Cover or seal and refrigerate for 30 minutes to 1 hour (do not exceed 2 hours for texture).

Cook the salmon

Preheat oven to 400°F (200°C) or heat a large nonstick skillet over medium-high heat with 1 tbs oil. Remove salmon from marinade and let excess drip off; reserve marinade. If pan-searing: place fillets skin-side down (if skin-on) and cook 4–5 minutes until skin is crisp, then flip and cook 2–4 minutes more until internal temperature reaches 125–130°F for medium-rare to medium. If baking: place on parchment-lined sheet, brush lightly with reserved marinade, and bake 10–12 minutes until internal temperature reaches 125–130°F. Let rest 3 minutes before serving.

In a small jar or bowl, combine 6 tbs extra-virgin olive oil, 2 tbs aged balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs fresh lemon juice, 1 tbs finely minced shallot, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Refrigerate up to 3 days; bring to room temperature and shake before using.

In a large bowl, combine 2 cups fresh arugula and 2 cups mixed baby greens with 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup toasted walnuts or pine nuts if using. Add crumbled goat cheese (1/2 cup) and toss gently.

Dress the salad just before serving: drizzle about 2–3 tbs house vinaigrette over the greens and toss lightly to coat. (Reserve a small amount of vinaigrette to dress plates after plating the salmon if desired.)

Divide the dressed greens among 4 plates. Place one salmon fillet on top of each bed of greens.

Drizzle each plate with 1 tsp aged balsamic and 1 tsp extra-virgin olive oil; finish with a light sprinkle of flaky sea salt (about 1/8–1/4 tsp total per plate) and a crack of black pepper.

Serve immediately while salmon is warm. Leftover salmon keeps refrigerated up to 2 days; vinaigrette up to 3 days.