Salmon On The Beach Recipe

Prepare the salmon

Pat the 4 salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Let sit at room temperature for 10 minutes while you prepare the salsa and heat the pan.

Make the citrus-herb salsa

In a medium bowl combine 1 cup orange segments (supremed or drained), 1 cup halved cherry tomatoes, 1 diced red bell pepper, and 1 minced shallot. Add 1 tablespoon chopped cilantro and 1 tablespoon chopped mint, 2 tsp drained capers, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, 1 tbsp fresh lime juice, 2 tbsp extra virgin olive oil and 1 tsp honey. Season lightly with flaky sea salt and stir gently to combine. Taste and adjust acidity or salt as desired. Set the salsa aside at room temperature so flavors meld.

Heat the pan

Place a large heavy skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear the salmon

Carefully place the salmon fillets skin-side down in the hot pan. Press each fillet gently with a spatula for 10–15 seconds to ensure even contact with the pan and prevent curling. Cook skin-side down without moving for 4–6 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish in the pan

Flip the fillets and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the tops of the fillets (baste) for 30–60 seconds to finish cooking. The internal temperature should reach about 120–125°F (49–52°C) for medium-rare to medium; residual heat will continue to cook the fish. Remove the fillets to a plate and let rest 2 minutes.

Plate and finish

Place a small bed of microgreens or baby arugula (optional) on each plate. Lay a salmon fillet on top. Spoon a generous portion of the citrus-herb salsa over and around the salmon. Finish with a light sprinkle of flaky sea salt (about 1/8 tsp per fillet) and a little extra lemon zest if desired. Serve immediately.