King Salmon Recipe

Prepare and season

Remove salmon from the refrigerator 15 minutes before cooking to bring toward room temperature. Pat fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and black pepper (use the measurements in ingredients).

Sear the salmon

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs extra-virgin olive oil and let it shimmer. Place the salmon fillets skin-side down, pressing gently for 10 seconds so skin makes full contact with the pan. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the cooked color reaches about two-thirds of the way up the fillet.

Finish with butter and oven (optional)

Reduce heat to medium. Add 1 tbs unsalted butter to the pan and spoon the melted butter over the tops of the fillets for 30–60 seconds to baste. If fillets are thick and need more cooking, transfer the skillet to a 400°F (200°C) oven for 3–5 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove and rest 3 minutes. Squeeze a little lemon over the fish and garnish with chopped dill.

Prep

Break up any clumps in the chilled rice so it’s loose. Slice scallions, mince garlic and shallot, and measure sauces.

Scramble eggs

Heat a large nonstick or well-seasoned wok/skillet over medium-high heat. Add 0.5 tbs neutral oil and 1 tbs butter. When hot, add the two beaten eggs and quickly scramble until just set. Transfer eggs to a bowl and set aside.

Stir-fry aromatics and rice

Increase heat to high and add remaining 1 tbs neutral oil. Add minced shallot and the white parts of the scallions; cook 1 minute until softened. Add garlic and cook 15 seconds. Add chilled rice, breaking up any remaining clumps, and spread it out so it contacts the hot pan. Let rice sit 20–30 seconds to get lightly toasted, then stir.

Finish fried rice

Add peas and carrots (if using), soy sauce, oyster sauce, sesame oil, and white/black pepper. Stir to combine and cook 1–2 minutes until heated through. Return scrambled eggs and toss. Taste and adjust seasoning with additional soy or salt if needed. Stir in the green parts of the scallions at the end.

Prepare vegetables

Trim and cut seasonal vegetables into uniform pieces for even cooking (e.g., asparagus into 2-inch pieces, baby zucchini halved lengthwise).

Sauté or roast

Option A - Sauté: Heat 1 tbs olive oil in a skillet over medium-high heat. Add vegetables in a single layer, sprinkle with 1/2 tsp kosher salt and 1/4 tsp black pepper, and cook 4–6 minutes, tossing occasionally, until tender-crisp and slightly browned. Option B - Roast: Toss vegetables with oil, salt, pepper, and lemon zest, spread on a rimmed baking sheet and roast in a 425°F (220°C) oven for 10–12 minutes until tender and edged with color.

Finish

If sautéed, finish with a pinch of lemon zest and adjust seasoning. Keep warm until plating.

Toss tomatoes

In a bowl, gently combine the halved baby heirloom tomatoes with 1 tsp extra-virgin olive oil, 1/2 tsp vinegar, 1/4 tsp sea salt, and torn basil leaves. Let macerate 5–10 minutes so flavors meld.

Warm plates. Spoon approximately 3/4 cup of fried rice onto each plate, forming a neat mound. Arrange seasonal vegetables alongside the rice.

Place a seared king salmon fillet on top of or beside the rice (skin-side up for crispness). Spoon any reserved pan butter over the salmon. Add a small portion (about 1/3 cup) of the baby heirloom tomato salad beside the fish for freshness.

Garnish with microgreens or additional dill and serve with lemon wedges so diners can add brightness to the fish.