Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with fish tweezers or pliers if present.

Season both sides of each fillet evenly with kosher salt, black pepper, and smoked paprika. Press the seasoning gently into the flesh so it adheres.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and swirl to coat.

Place the salmon fillets in the skillet, skin-side down. Press gently with a spatula for 10–15 seconds to ensure full skin contact with the pan (prevents curling).

Cook skin-side down without moving for 4–6 minutes, depending on thickness, until the skin is crisp and you can see the color change about two-thirds of the way up the fillet.

Flip the fillets and cook for an additional 1.5–3 minutes for medium (internal temperature ~125–130°F / 52–54°C) or 3–4 minutes for well done (~140°F / 60°C). Remove from heat and transfer to a warm plate. Let rest 2–3 minutes.

While the salmon rests, melt 2 tablespoons unsalted butter in a small skillet or microwave-safe bowl over low heat.

Stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, chopped parsley, chopped dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Warm for 30–45 seconds to combine; do not boil.

Spoon the lemon-herb butter over the resting salmon fillets just before serving.

Garnish each fillet with a lemon wedge and a sprinkle of microgreens or additional chopped parsley. Serve immediately.