Salmon Recipe

Prep salmon and marinade

Pat the salmon fillets dry with paper towels. Place them in a shallow dish or zip-top bag, skin-side down.

In a small bowl whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, chopped dill, salt, and black pepper until combined.

Pour half of the marinade over the salmon, reserving the other half for finishing. Turn fillets to coat. Marinate in the refrigerator for 15–30 minutes (no longer than 30 minutes to avoid curing the fish).

Cook salmon

Remove salmon from the refrigerator 10 minutes before cooking to take the chill off. Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs olive oil (optional if needed) and swirl to coat.

Place salmon fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip the fillets carefully and add the butter to the pan. Spoon the reserved marinade over the top of each fillet and continue cooking for 1.5–3 minutes, basting with the melted butter, until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or cook longer to your preferred doneness.

Remove salmon from the pan and let rest for 2–3 minutes. Finish with a squeeze of fresh lemon, sprinkle chopped parsley, and serve with lemon slices.