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Ingredients
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Salmon
Simple Lemon-Herb Sauce
To serve (optional)
Method
Salmon
Prepare and season
Pat the 4 sockeye salmon fillets dry with paper towels. Check for pin bones and remove if present. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you preheat the pan or oven.
Pan-sear method (recommended)
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and swirl to coat. When oil shimmers and is just beginning to smoke, place fillets skin-side down, spacing them so they don't crowd. Press gently on the fillets for 10 seconds to ensure the skin makes full contact with the pan. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the salmon is cooked about two-thirds of the way up the side. Flip gently and cook 30–60 seconds more for medium doneness (internal temperature 125–130°F / 52–54°C) or up to 2 minutes for well done.
Oven method (alternative)
Preheat oven to 400°F (200°C). Place seasoned fillets skin-side down on a lined baking sheet or in an ovenproof skillet. Brush lightly with 1 tbs olive oil. Roast for 8–12 minutes depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium. Remove from oven and rest 2–3 minutes before serving.
Simple Lemon-Herb Sauce
Make the sauce
While the salmon cooks, melt 2 tbs unsalted butter in a small skillet or saucepan over low heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant (do not brown). Stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp honey or maple syrup, 1 tbsp chopped dill and 1 tbsp chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Warm gently for 30–60 seconds to meld flavors, then remove from heat.
Finish
Swirl sauce so butter emulsifies with lemon. Taste and adjust seasoning (add a pinch more salt or a few drops of lemon juice if needed).
To serve
Place each salmon fillet on plates. Spoon the warm lemon-herb sauce over each fillet, concentrating on the flesh-side (not the crisp skin, if present, to keep it crisp). Garnish with lemon wedges and a sprinkle of microgreens or extra parsley. Serve immediately.