In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1.5 tbs soy sauce, 1 tbs honey, minced garlic, grated ginger, 1 tsp sea salt and 1 tsp black pepper until combined.

Marinate the salmon

Place the salmon fillets in a shallow dish or zipper bag skin-side down. Pour half of the marinade over the fillets (reserve the other half for basting/finishing). Ensure fillets are coated, cover and refrigerate for 20–30 minutes (up to 1 hour).

Bring to room temperature

About 15 minutes before cooking, remove the salmon from the fridge to come closer to room temperature for even cooking. Reserve the leftover marinade in the fridge until ready to use (do not use raw marinade without cooking).

Cooking & Basting

Preheat pan or oven

For pan-seared: heat a large nonstick or cast-iron skillet over medium-high heat until hot. For oven-roasting: preheat oven to 400°F (205°C) and place a rack with a rimmed baking sheet inside.

Sear the salmon

If using a skillet, add 1 tsp olive oil and swirl to coat. Pat excess marinade from the fillets (so they sear, not steam). Place salmon fillets skin-side down in the hot pan and press gently for 15 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fish is browned about halfway up the side.

Finish cooking

Flip the fillets and immediately spoon 1–2 tbs of the reserved marinade into the pan around the fish (not directly on top). Cook 2–4 minutes more, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well done. If oven-roasting: place marinated fillets skin-side down on the lined baking sheet and roast 8–12 minutes until desired doneness.

Optional glaze

If you prefer a sticky glaze, pour the reserved marinade into a small saucepan and bring to a boil, then simmer 2 minutes to reduce and kill bacteria. Brush the reduced glaze over the cooked fillets just before serving.

Herb Butter & Finish

Make herb butter

While the salmon cooks (or immediately after), mix the softened butter with chopped dill, parsley and lemon zest in a small bowl until smooth and evenly combined.

Plate and finish

Transfer cooked salmon to a warm serving plate. Place about 3/4–1 tbs of the herb butter on each fillet so it melts over the hot fish. Garnish with microgreens or chives and a lemon wedge. Serve immediately.