Salmon Recipe

Bring salmon to room temperature

Remove the salmon from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. Pat each fillet dry thoroughly with paper towel (dry skin = crispier skin).

Season both sides of the fillets evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

When ready to cook, heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and heat until shimmering but not smoking.

Place the fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to ensure full skin contact. Cook skin-side down without moving for 5–6 minutes, until the skin is deeply golden and crisp and the fish is cooked about two-thirds of the way up the sides.

Flip the fillets carefully and cook for an additional 1.5–3 minutes, depending on thickness, until the salmon reaches desired doneness (about 125–130°F / 52–54°C for medium). Remove from pan and let rest 2–3 minutes before serving.

Prepare lemon-dill butter

While the potatoes roast, mix 4 tbs softened unsalted butter in a small bowl with the zest of the lemon (use a microplane or fine grater), 1 tbs lemon juice (about half the lemon), 1 minced garlic clove, 2 tbs finely chopped fresh dill, 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust salt/acid; refrigerate briefly if you need it to firm up slightly.

If you prefer, form the butter into a log on plastic wrap and chill to slice medallions for topping when serving.

Roast the potatoes

Preheat oven to 220°C / 425°F. Halve any larger baby potatoes so all pieces are similar size. Parboil the potatoes in salted water for 8–10 minutes until just tender when pierced with a knife; drain and let steam dry for a minute.

Toss the drained potatoes with 2 tbs olive oil and 1 tsp kosher salt. Spread in a single layer on a rimmed baking sheet and roast in the preheated oven for 20–25 minutes, turning once halfway through, until golden and crisp on the outside.

Prepare the green beans

About 8 minutes before the potatoes are done, bring a pot of salted water to a boil. Blanch the trimmed green beans for 2–3 minutes until bright green and just tender, then transfer immediately to an ice bath to stop cooking. Drain and pat dry.

In a medium skillet over medium heat, melt 1 tbs unsalted butter. Add the blanched green beans, 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Sauté 2–3 minutes to heat through and coat in butter; keep warm until plating.

When salmon has rested 2–3 minutes, place fillets on plates or a serving platter. Spoon a generous dollop (or a slice) of the lemon-dill butter on each hot fillet so it melts over the fish.

Arrange roasted potatoes and sautéed green beans alongside. Sprinkle each fillet and the vegetables with chopped fresh parsley and a light pinch of flaky sea salt for a finishing crunch.

Serve immediately with lemon wedges on the side for extra brightness.