Salmon Recipe

Prep fillets

Pat the salmon fillets dry with paper towels. This helps achieve a good sear and prevents steaming.

Season both sides: sprinkle kosher salt, black pepper, garlic powder, and smoked paprika evenly over the top and sides of each fillet. Lightly press the seasonings into the flesh.

Bring to room temperature: let the seasoned fillets sit on the counter for 10–15 minutes while you prepare the pan and sauce. This ensures even cooking.

Heat the pan: place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer but not smoke (about 1–2 minutes).

Sear skin-side down: place salmon fillets in the pan skin-side down, spacing them so they do not touch. Use a spatula to gently press each fillet for 10 seconds to keep the skin flat against the pan.

Cook skin-side: reduce heat to medium and cook without moving for 4–6 minutes depending on thickness (4 minutes for 1-inch fillets, up to 6 if thicker). The skin should be crisp and the flesh about two-thirds opaque up the side.

Finish flesh-side: flip the fillets carefully. Add the remaining 1 tablespoon olive oil around the fillets. Cook 1–2 minutes more for medium-rare to medium (longer if you prefer well-done). Internal temperature should be 120–125°F (49–52°C) for medium-rare, 130°F (54°C) for medium.

Rest: transfer salmon to a plate and let rest 3–4 minutes; residual heat will finish cooking slightly. Squeeze the halved lemon over the fillets while resting.

While the salmon rests, make the sauce: in the same skillet used for the salmon (wipe out any burned bits if needed, but leave fond for flavor), reduce heat to low and add the unsalted butter.

Melt and aromatize: once butter begins to foam, add the minced garlic and cook for 20–30 seconds until fragrant (do not brown).

Deglaze and flavor: add the fresh lemon juice and lemon zest, scraping the pan to release browned bits. Stir in honey or maple syrup if using, then season with 1/4 tsp salt and 1/4 tsp black pepper. Simmer gently for 30 seconds to 1 minute to combine flavors.

Finish sauce: remove from heat and stir in chopped parsley. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired.

Serve: spoon the warm lemon-butter sauce over the rested salmon fillets and garnish with lemon wedges and extra parsley.

Plate the salmon with your chosen sides (rice, roasted vegetables, or salad). Add a lemon wedge alongside each fillet and sprinkle extra parsley for color. Serve immediately.