Salmon Recipe

Pat dry and season

Remove salmon from refrigerator 15 minutes before cooking to come closer to room temperature. Pat fillets dry with paper towels. Combine kosher salt, black pepper, garlic powder and smoked paprika in a small bowl. Sprinkle mixture evenly over flesh side and lightly over skin side of each fillet.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2 minutes. Add 1 tablespoon olive oil and swirl to coat. Place salmon fillets skin-side down in skillet, spacing them so they do not touch. Press gently with a spatula for 15 seconds to prevent curling.

Reduce heat to medium. Cook skin-side down without moving 4–5 minutes, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side and releases easily from the pan. If fillets are thicker than 1 inch, cook 1–2 minutes longer.

Flip fillets carefully and add 1 tablespoon olive oil and 1 tablespoon butter to the pan around the fish. Cook on the flesh side 1–2 minutes more for medium doneness (internal temperature 50–52°C / 122–125°F for medium-rare to medium). If you prefer well done, cook 2–3 minutes after flipping. Transfer cooked salmon to a warm plate and tent loosely with foil.

With pan still over medium heat, add remaining 1 tablespoon butter. If pan is very brown, add shallot first and cook 30–45 seconds until softened; otherwise add shallot and sauté 30–45 seconds until translucent.

Add minced garlic and sauté 15–20 seconds until fragrant but not brown.

Pour in white wine (or chicken broth) and use a wooden spoon to scrape up browned bits from the bottom of the pan (deglaze). Simmer until liquid reduces by about half, about 1–2 minutes.

Stir in lemon juice and honey (or maple syrup). Remove pan from heat and whisk in remaining 1 tablespoon butter to finish the sauce; swirl until butter melts and sauce thickens slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Stir in chopped parsley.

Spoon pan sauce over the salmon fillets. Serve immediately with lemon wedges on the side. Recommended accompaniments: steamed vegetables, roasted potatoes, or a light salad.