Alaskan King Salmon Recipe

Prep the fish

Pat the salmon fillets dry with paper towels. Trim any ragged edges. If fillets are large (10–12 oz each), score the skin lightly in two places to prevent curling during cooking.

Make the marinade

In a medium bowl whisk together olive oil, soy sauce, lemon juice, honey, Dijon mustard, minced garlic and black pepper until smooth and the honey dissolves.

Reserve 2 tablespoons of the marinade in a small separate bowl (for finishing glaze). Place the salmon skin-side down in a shallow dish or zip-top bag, pour the remaining marinade over the fish, turning to coat. Marinate in the refrigerator for 20–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish with acid).

Preheat and prepare pan

Remove salmon from refrigerator 10 minutes before cooking to take the chill off. Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Sear the salmon

Season the salmon lightly on the flesh side with half of the kosher salt. Place fillets skin-side down in the hot skillet and press gently with a spatula for 15 seconds to ensure even contact. Sear without moving for 3–4 minutes until the skin is crisp and releases easily from the pan and the flesh is opaque about one-third of the way up the side.

Roast to finish

Brush the reserved 2 tablespoons of marinade over the seared tops. Transfer the skillet to the preheated oven and roast for 4–7 minutes, depending on fillet thickness, until an instant-read thermometer inserted into the thickest part reads 125–130°F (medium-rare to medium) or 140°F for fully cooked. Total internal time will usually be 7–11 minutes from initial sear.

Butter baste and rest

Remove the skillet from oven and add the 2 tablespoons butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets for 30–60 seconds to add gloss and flavor. Transfer salmon to a warm platter and let rest 3–4 minutes. While resting, spoon any pan juices over the fillets.

Garnish and serve: Sprinkle chopped fresh dill over the salmon, finish with a light sprinkle of flaky sea salt if desired, and serve with lemon wedges on the side for squeezing.