Salmon* Recipe

Prepare the marinade

In a shallow bowl or measuring cup whisk together olive oil, soy sauce, lemon juice, honey, minced garlic, grated ginger, smoked paprika, 2 tsp of the salt, and the black pepper until combined.

Season the salmon

Pat salmon fillets dry with paper towels. Sprinkle both sides lightly with the remaining 1 tsp salt. Place fillets skin-side down in a shallow dish or zip-top bag.

Marinate

Pour the marinade over the salmon, coating each fillet. If using a bag, remove excess air and seal. Marinate in the refrigerator for 20–30 minutes (up to 1 hour for deeper flavor). Do not marinate longer than 1 hour to avoid texture changes.

Preheat pan or oven

If pan-searing, heat a large skillet over medium-high heat until hot. If roasting, preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment.

Sear the salmon (stovetop method)

Add 1 tbs olive oil to the hot skillet. Place salmon fillets skin-side down and press gently for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes until skin is crisp and the salmon releases easily. Flip and reduce heat to medium. Add butter to the pan and baste the tops for 1–2 minutes until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer if you prefer well done.

Roast the salmon (oven method)

Place marinated salmon skin-side down on the prepared baking sheet. Roast in the preheated oven 10–14 minutes, depending on thickness, until internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium. Optionally, broil for 1–2 minutes at the end to crisp the top.

Rest and garnish

Transfer cooked salmon to a plate and let rest 2–3 minutes. Spoon any pan juices over the fillets, sprinkle chopped dill or parsley, and serve with lemon wedges alongside.