Salmon Fillet Recipe

1. Prepare marinade

Finely mince or press the garlic. In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tbs honey (or maple syrup), 1 tsp Dijon mustard, minced garlic, 1 tsp freshly ground black pepper and 1 tsp sea salt until combined.

2. Marinate salmon

Pat the 4 salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or a resealable bag. Pour about three-quarters of the marinade over the fillets, reserving the rest for glazing. Rub the marinade over the top flesh and edges. Cover and refrigerate for 20–30 minutes (up to 2 hours for more flavor).

3. Preheat pan or oven

If pan-searing: heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tsp olive oil. If oven-roasting: preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment.

4. Cook salmon (pan-sear method)

Remove excess marinade from the fillets so they sear instead of steam. Place salmon skin-side down in the hot skillet and press gently for 10 seconds to keep the skin flat. Cook skin-side down 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 1–2 minutes on the flesh side until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer to your preference. During the last 30–60 seconds brush with reserved marinade to glaze.

5. Cook salmon (oven-roast method)

Place the marinated fillets skin-side down on the prepared baking sheet. Roast 10–14 minutes depending on thickness (about 10 minutes per inch of thickness) until the salmon flakes easily and reaches 125–130°F (51–54°C) for medium-rare to medium. In the last 2 minutes brush with reserved marinade and broil briefly if you want a glazed top—watch closely to avoid burning.

6. Transfer cooked fillets to a serving platter. Spoon any pan juices over the fish. Sprinkle chopped fresh dill or parsley and drizzle 1 tsp extra olive oil over the fillets. Serve each fillet with a lemon wedge to squeeze over before eating.

7. Optional serving suggestions: pair with steamed vegetables, rice, mashed potatoes, or a simple green salad.