Salmon Recipe

Prep the salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with clean tweezers if present. Season both sides lightly with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper, reserving the remaining for the marinade.

Make the marinade

In a bowl, whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tsp honey, minced garlic, chopped dill, remaining 1/2 tsp salt and 1/2 tsp black pepper until smooth and slightly emulsified.

Marinate

Place the salmon in a shallow dish or zip-top bag and pour half of the marinade over the fillets, turning to coat. Reserve the other half of the marinade to baste while cooking. Marinate in the refrigerator for 20–30 minutes (no longer than 1 hour for best texture).

Bring to room temperature

About 15 minutes before cooking, remove salmon from the fridge to come closer to room temperature so it cooks evenly.

Cook (pan-sear + oven finish)

Preheat the oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat. Place salmon fillets skin-side down and sear without moving for 3–4 minutes until the skin is crisp and golden. Flip the fillets carefully, spoon 1–2 tbs of the reserved marinade over the top of each, then transfer the skillet to the preheated oven. Roast for 6–8 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer if you prefer well done.

Alternative cooking methods

Grill: cook skin-side down over medium heat 4–6 minutes, flip and grill 3–5 more minutes. Broil: place fillets on a foil-lined tray, broil 4–6 inches from heat for 6–8 minutes, basting once with reserved marinade.

Rest the salmon for 3–5 minutes after cooking to allow juices to redistribute. Spoon any pan juices over the fillets.

Serve each fillet with a lemon wedge and sprinkle the extra chopped dill or parsley on top. Taste and add more salt or pepper if needed.