Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for any pin bones and remove with kitchen tweezers if present. Place fillets skin-side down on a rimmed tray or shallow dish.

Make marinade

In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tsp honey, minced garlic, chopped dill, 1 tsp salt and 1 tsp pepper until combined.

Marinate

Brush or spoon about half of the marinade evenly over the flesh of the salmon fillets. Reserve the remaining marinade for basting or sauce. Let salmon rest at room temperature for 10–15 minutes or cover and refrigerate up to 30 minutes. Remove from fridge 10 minutes before cooking.

Cook salmon (stove-top sear + oven finish)

Preheat oven to 400°F (200°C). Heat a large ovenproof nonstick or stainless skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 10 seconds to ensure even contact. Sear 3–4 minutes without moving until skin is crisp and golden. Spoon reserved marinade over the top, then transfer skillet to the preheated oven and roast 5–8 minutes, depending on thickness, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. For fully cooked, target 140°F (60°C). Remove skillet from oven and transfer fillets to a warm plate; tent loosely with foil and rest 3–5 minutes. (If you prefer pan-only cooking, continue cooking skin-side down longer and flip for 30–60 seconds to finish.)

After removing the salmon, place skillet back on medium heat. Add 2 tbs butter and the minced shallot. Sauté 1–2 minutes until softened and translucent but not browned.

Add 1 tbs white wine or chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Let reduce for about 1 minute.

Stir in lemon zest and juice from 1 lemon, capers if using, and swirl until the sauce slightly thickens—about 30–60 seconds. Taste and season with a pinch of salt and pepper if needed.

Remove from heat and whisk in remaining 1 tbs butter until glossy. Stir in chopped parsley. Spoon sauce over salmon fillets just before serving.

Place each salmon fillet on a plate. Spoon pan sauce over the top if using. Garnish with lemon wedges and a sprig of dill or parsley. Serve immediately.

Suggested accompaniments: roasted potatoes, steamed green beans, or a simple mixed green salad.