Wild Raised Salmon Recipe
Make Wild Raised Salmon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon & Marinade
Finishing & Garnish
Optional Sides (to serve)
Method
Salmon & Marinade
Prepare the salmon
Pat the salmon fillets dry with paper towels. Check for any pin bones and remove with fish tweezers if present. Season both sides lightly with 1/2 tsp of the sea salt and half of the black pepper.
Make the marinade
In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 3 minced garlic cloves, 2 tbs chopped fresh dill, 1 tbs soy sauce/tamari and 1 tsp honey or maple syrup until emulsified.
Marinate
Place salmon skin-side down in a shallow dish or resealable bag. Pour the marinade over the fillets, ensuring they are evenly coated. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the fish with acid).
Cooking
Preheat and prepare pan
About 10 minutes before cooking, remove the salmon from the refrigerator to come closer to room temperature. Preheat a heavy skillet (cast-iron or stainless steel) over medium-high heat until hot. Add a thin film (about 1 tbs) of olive oil and heat until shimmering.
Sear skin-side down
Place the fillets skin-side down in the skillet. Press gently with a spatula for 10 seconds to ensure full contact. Cook undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.
Finish flesh-side
Flip the fillets carefully and cook flesh-side for 1–2 minutes for medium doneness (internal temperature about 120–125°F / 49–52°C). For more well-done, cook an additional 1–2 minutes. In the last 30 seconds spoon any reserved marinade (that has not contacted raw fish) or a bit of melted butter over the fillets to glaze.
Rest
Remove salmon to a warm plate and let rest for 2–3 minutes. This allows juices to redistribute and carryover cooking to finish.
Finishing & Garnish
Season the cooked fillets with the remaining 1/2 tsp sea salt (or flaky sea salt to taste) and remaining black pepper if desired. Sprinkle the extra chopped dill over the top and serve with lemon wedges placed alongside.
Optional Sides (to serve)
If serving with baby potatoes: toss halved baby potatoes in 1 tbs olive oil, salt and pepper. Roast at 425°F (220°C) for 20–25 minutes until golden and tender. Toss greens with a little lemon juice and olive oil and serve alongside the salmon.