Salmon Recipe
Make Salmon Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon & Marinade
Finish & Garnish
Method
Salmon & Marinade
- 1
Prepare marinade
In a medium bowl whisk together olive oil, lemon juice, soy sauce, honey, minced garlic and chopped dill until combined. Add salt and pepper and taste; adjust lemon or honey for balance.
- 2
Season and marinate salmon
Pat the salmon fillets dry with paper towels. Place fillets skin-side down in a shallow dish or resealable bag. Pour half of the marinade over the salmon, turning fillets to coat evenly. Reserve the other half of the marinade for basting. Allow salmon to marinate in the refrigerator 15–30 minutes (no longer than 30 minutes for delicate texture).
- 3
Bring to room temperature
Remove salmon from refrigerator 10 minutes before cooking so it comes closer to room temperature for even cooking.
Cook & Finish
- 4
Preheat pan or oven
Two options: Pan-sear then oven-finish (recommended) or oven-bake only. For pan + oven: preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. For oven-only: preheat oven to 400°F (200°C) and line a baking sheet with foil and oil lightly.
- 5
Sear salmon (pan method)
Add 1 tbs olive oil to the hot skillet. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling. Sear without moving for 3–4 minutes until the skin is crisp and releases easily from the pan. Spoon a little reserved marinade over the tops while searing once.
- 6
- 7
Oven-only method
Place marinated fillets skin-side down on prepared baking sheet and brush with reserved marinade. Bake in preheated 400°F oven for 10–14 minutes depending on thickness until 125–130°F (52–54°C) for medium-rare to medium. Optionally broil 1 minute at the end for a caramelized top—watch closely to avoid burning.
- 8
Finish and baste
Immediately after cooking, place 1/2 tsp butter on each fillet (or 2 tsp total) to melt and baste the top. Let salmon rest 2–3 minutes to redistribute juices.
- 9
Garnish and serve
Transfer salmon to serving plates, spoon any pan juices over the fillets, sprinkle with extra chopped dill or parsley, and serve with lemon wedges on the side.
