Salmon Creek Recipe

Prepare the Marinade

In a medium bowl whisk together olive oil, soy sauce, maple syrup, lemon juice, minced garlic, grated ginger, Dijon mustard, sea salt, and black pepper until smooth and slightly emulsified.

Marinate the Salmon

Place the salmon fillets skin-side down in a shallow dish or zip-top bag. Pour two-thirds of the marinade over the salmon, reserving the rest for glazing. Turn the fillets to coat, cover or seal, and refrigerate for 20–30 minutes (no longer than 1 hour) to allow flavor to penetrate.

Preheat and Pat Dry

Preheat oven to 425°F (220°C). Remove salmon from fridge 10 minutes before cooking. Pat the fillets lightly with paper towel to remove excess marinade (this helps form a nice sear/crust). Reserve the bowl with leftover marinade for glazing.

Sear (optional) and Bake

Heat an ovenproof skillet over medium-high heat. Add 1 tbs olive oil and when shimmering, place salmon fillets skin-side up (so skin will crisp when flipped) and sear 1—2 minutes until a golden crust forms. Flip fillets skin-side down and transfer skillet to preheated oven. Bake 6–10 minutes depending on thickness (about 6–8 minutes for 1-inch thick fillets) until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. If you did not sear, place fillets on a lined baking sheet and bake same time.

Glaze and Rest

While salmon bakes, heat the reserved marinade in a small saucepan over medium heat and simmer for 2–3 minutes until slightly thickened and safe to use as a glaze. When salmon is done, brush 1–2 tbs of the warmed glaze over fillets. Let rest 3–4 minutes — internal temp will rise a few degrees during resting.

Meanwhile, in a small bowl mash the unsalted butter until soft. Stir in chopped dill, chopped chives, lemon zest, lemon juice, salt, and pepper until well combined. Taste and adjust seasoning. If you prefer a room-temperature soft butter for spooning, keep at room temp; for a quick melt, spoon onto hot salmon immediately after glazing so it melts over the fillet.

Divide mixed salad greens or steamed vegetables among four plates. Place a salmon fillet on each bed or alongside the vegetables. Top each fillet with a generous dollop (about 3/4 tbs) of herb butter so it melts over the fish. Garnish with a lemon wedge and an extra sprig of dill if desired.

Serve immediately. Leftover salmon keeps refrigerated up to 2 days; reserve unused herb butter in an airtight container for up to 3 days.