Salmon Recipe

Bring salmon to room temperature

Remove salmon from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature; pat dry with paper towels. This helps even cooking.

Preheat oven to 425°F (220°C) if finishing in oven, or preheat a large ovenproof skillet over medium-high heat if cooking entirely on the stovetop.

Season both sides of the salmon fillets evenly with kosher salt and freshly ground black pepper (use the 2 tsp salt and 1 tsp pepper listed). Lightly rub 2 tbsp olive oil over the flesh and skin to help in searing.

In a small bowl, combine fresh lemon juice (3 tbsp), honey (2 tbsp), Dijon mustard (1 tsp), soy sauce (1 tsp), minced garlic (2 cloves), lemon zest (1 tsp), and chopped fresh dill (2 tbsp). Whisk until smooth and emulsified. Taste and adjust balance: add an extra 1/2 tsp honey if you prefer sweeter, or 1/2 tsp lemon if brighter.

Heat a large ovenproof skillet (cast iron or stainless steel) over medium-high heat until hot. Add a thin film of neutral oil or use the olive oil already on the salmon. Place salmon fillets skin-side down in the pan, spacing them so they don't touch. Press gently with a spatula for 10 seconds to keep the skin flat.

Sear skin-side down for 4–5 minutes without moving, until the skin is well browned and releases easily from the pan. If the fillets are very thick (1 1/2 inch), sear 5–6 minutes. Reduce heat to medium.

Flip the fillets carefully and spoon half of the citrus-herb glaze over the exposed flesh immediately after flipping.

If using the oven: transfer the skillet to the preheated 425°F (220°C) oven and roast for 4–6 minutes for medium (internal temperature ~125–130°F / 52–54°C). If finishing on the stovetop: cover the skillet loosely and cook on medium for 4–6 minutes. Cooking time depends on thickness—aim for flaky but moist flesh.

About 1 minute before the salmon is done, spoon the remaining glaze over the fillets and let it warm and slightly caramelize (watch carefully to avoid burning the honey).

Remove salmon from heat and let rest in the skillet or on a plate for 2–3 minutes. Resting lets juices redistribute and glaze set.

Transfer fillets to plates, spoon any pan juices and glaze over the top. Garnish with lemon wedges and extra chopped dill or parsley, and serve immediately.