Salmon Recipe

Bring salmon to room temperature

Remove salmon from the refrigerator 15–20 minutes before cooking and pat dry thoroughly with paper towels. Dry skin helps achieve crisping.

Make seasoning blend

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, and lemon zest. Mix until evenly distributed.

Season both sides of each fillet lightly with the spice blend, concentrating slightly on the flesh side. Leave skin side lightly salted.

Heat the pan

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

Sear skin-side down

Place the fillets in the pan skin-side down, pressing gently with a spatula for 10 seconds to prevent curling. Reduce heat to medium. Cook skin-side down, undisturbed, for 5–6 minutes, depending on thickness, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.

Flip and finish

Flip fillets carefully and add 1 tablespoon butter to the pan. As the butter melts, spoon the foaming butter over the top of the salmon (basting) for 1–2 minutes until the salmon reaches an internal temperature of 120–125°F (49–52°C) for medium-rare to medium, or 130–135°F (54–57°C) for medium-well.

Remove salmon to a warm plate and let rest for 3–4 minutes. During resting, squeeze the 2 tablespoons fresh lemon juice over the fillets and sprinkle with chopped dill or parsley.

Plate the salmon skin-side up or down as preferred. Garnish with lemon wedges, sliced scallions, and a pinch of flaky sea salt. Serve immediately.

Suggested pairings: roasted vegetables, simple greens, rice, or mashed potatoes.