Atlantic Salmon Recipe

Prep salmon

Pat the 8 oz salmon fillet dry with paper towels. Check for pin bones and remove with tweezers if present. Place salmon on a small plate or shallow dish, skin-side down if skin is on.

Marinade

In a small bowl, whisk together 1 tbs olive oil, 1 tbs low-sodium soy sauce, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spoon or brush half of the mixture over the top of the salmon, reserving the remainder for glazing after cooking. Let salmon sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook salmon (pan-sear and finish)

Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Add a light coating of oil or olive oil spray. Place salmon fillet presentation-side down and sear 3 minutes without moving to develop a crust. Flip and reduce heat to medium. Cook 2–4 minutes more (depending on thickness) until the internal temperature reaches 125–130°F for medium-rare to medium, or longer if you prefer well-done. In the last 30 seconds, brush reserved marinade over the top. Remove salmon from pan and let rest 2 minutes before serving.

Alternative oven method

Preheat oven to 400°F (200°C). Place marinated salmon on a parchment-lined baking sheet skin-side down. Roast for 10–12 minutes (depending on thickness) until the internal temperature reaches 125–130°F. Brush with reserved marinade and broil 1 minute if you want additional browning.

Rinse 1/2 cup long-grain white rice under cold water until water runs clear to remove excess starch. Drain well.

In a small saucepan, combine the rinsed rice, 3/4 cup water (or 3/4 cup stock for extra flavor), 1 tsp minced garlic, 1/2 tsp sesame oil, 1/2 tsp soy sauce, and 1/8 tsp salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Turn off the heat and let rice sit, covered, for 8 minutes to steam. Fluff with a fork and stir in 1/2 tsp toasted sesame seeds. Keep warm until plating.

While rice cooks or salmon rests, prepare the vegetables: trim broccoli into bite-sized florets, peel or slice carrots if using larger carrots, and trim snap peas if needed.

Heat a medium skillet or wok over medium-high heat. Add 1 tsp olive oil and swirl to coat. Add carrots first and stir-fry 1–2 minutes, then add broccoli and snap peas. Stir-fry 3–4 minutes until vegetables are bright, tender-crisp, and slightly blistered.

Season vegetables with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. If desired, splash 1/2 tsp soy sauce or 1 tsp water to deglaze and steam for 30 seconds. Remove from heat and keep warm.

Plate: Spoon garlic sesame rice onto the plate. Arrange the vegetables alongside. Place the rested salmon fillet on top or beside the rice and vegetables.

Finish: Drizzle 1 tsp soy sauce (or a little reserved marinade if desired) lightly over the salmon. Sprinkle sliced green onions and extra toasted sesame seeds over the salmon and rice. Serve with a lemon wedge to squeeze over the salmon to taste.