Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Inspect for pin bones and remove with tweezers if present. Leave skin on for grilling.

Make marinade

In a small bowl combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 tablespoon chopped parsley, 3 teaspoons sea salt, and 1 teaspoon freshly ground black pepper. Whisk until combined.

Marinate

Place the salmon fillets on a plate or shallow dish, skin-side down. Brush or spoon the marinade evenly over the flesh side and edges (reserve any remaining marinade). Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush the grill pan with a little oil to prevent sticking.

When hot, place the salmon fillets skin-side down on the grill. Cook without moving for 4–5 minutes, until the skin crisps and the edges begin to turn opaque.

Flip the fillets carefully using a spatula and cook flesh-side down for an additional 2–4 minutes, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or cook to your preferred doneness. Total cook time will be about 6–9 minutes.

If you reserved marinade, brush a little over the cooked flesh in the last 30 seconds to add gloss and flavor (ensure it comes to a boil if it contained raw garlic and was stored).

Remove salmon from the grill and let rest for 2 minutes on a warm plate (resting keeps juices locked in).

Place each fillet on serving plates. Drizzle about 1/2 tablespoon extra-virgin olive oil over the top, scatter shaved Parmesan evenly over the flesh, and add a small handful (about 2 tablespoons) of microgreens or baby arugula if using.

Serve with lemon wedges on the side to squeeze over the salmon. Adjust seasoning with extra salt and pepper to taste.