Lunch Salmon Recipe

1. Bring ingredients to temperature

Remove salmon from refrigerator 15–20 minutes before cooking to bring close to room temperature so it cooks evenly.

2. Preheat equipment: if grilling, preheat grill to medium-high (about 400–425°F / 200–220°C). If baking or broiling, preheat oven to 425°F (220°C) or set broiler to high. For pan-searing, heat a heavy skillet over medium-high heat.

3. Pat salmon dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for taste). Slice lemon into wedges for serving and zest 1/2 tsp for herb crust option.

4. Make the glaze: in a small bowl whisk together 1 tsp minced garlic, 1 tsp Dijon mustard, 1/2 tbs honey and 1/2 tbs olive oil until smooth.

5. Oil and season fish: brush both sides of the salmon with 1/2 tbs olive oil and sprinkle with 1/4 tsp salt and a pinch of pepper. Brush a thin layer of the glaze over the top of each fillet.

6. Grill: place salmon skin-side down on the preheated grill over direct heat. Close lid and cook 4–5 minutes. Rotate 90° if you want crosshatch marks and cook another 3–4 minutes until the salmon reaches an internal temperature of 125–130°F (52–55°C) for medium. Brush with remaining glaze once more during final minute.

7. Rest and finish: remove from grill, let rest 2 minutes. Squeeze fresh lemon over the fillets and serve.

8. Prepare herb crust: in a bowl combine 0.5 cups panko breadcrumbs, 2 tbs chopped parsley, 1 tbs chopped dill, 1 tbs melted butter and 0.5 tsp lemon zest. Stir until crumbs are evenly moistened.

9. Season and sear: lightly salt and pepper salmon (about 1/4 tsp salt). Heat a nonstick or ovenproof skillet over medium-high heat with 1/2 tbs olive oil. Place salmon skin-side down and sear 2 minutes to crisp the skin (do not fully cook through).

10. Top with crust and bake: remove skillet from heat. Divide the herb-panko mixture evenly and press gently onto the top of each fillet. Transfer skillet to the preheated 425°F (220°C) oven and bake 6–8 minutes until the crust is golden and salmon reaches 125–130°F (52–55°C) internal temperature.

11. Rest and serve: let rest 2 minutes, squeeze lemon, and serve immediately so crust stays crisp.

12. Make the miso glaze: whisk together 2 tbs white miso paste, 1 tbs mirin, 0.5 tbs soy sauce, and 0.5 tbs brown sugar until smooth. Taste and adjust sweetness or saltiness as needed.

13. Marinate: brush the glaze over the top of each fillet and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes for deeper flavor). Reserve any extra glaze for finishing.

14. Cook: sear salmon skin-side down in a lightly oiled skillet over medium-high heat for 2–3 minutes to crisp skin. Transfer to oven and broil or bake at 425°F (220°C) for 4–6 minutes, watching closely — the glaze will caramelize quickly. Aim for 125–130°F (52–55°C) internal temp.

15. Finish: brush with remaining glaze once out of oven if desired, let rest 1–2 minutes, then serve with lemon wedge on the side.

16. Make the rub: in a small bowl combine 1.5 tbs Cajun seasoning and 0.5 tsp smoked paprika.

17. Season: pat salmon dry and rub both sides with 1 tbs olive oil, then press the Cajun-spice mixture onto the top and sides of each fillet so it adheres. Use remaining 1/4 tsp salt and a pinch of pepper as needed.

18. Sear and finish: heat a heavy skillet over medium-high heat. Add 1 tbs olive oil. Place salmon skin-side up first and sear 2 minutes to form a crust, then flip and sear skin-side down 2–3 minutes until skin is crisp. Reduce heat slightly and continue cooking 2–3 more minutes or transfer to 400°F (200°C) oven for 4–6 minutes until internal temp reaches 125–130°F (52–55°C).

19. Rest and serve: let rest 2 minutes and serve with lemon. Adjust seasoning to taste.

20. Cook rice: rinse 1 cup jasmine rice until water runs clear. Combine with 1.25 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest 5 minutes. Fluff with fork and stir in 1 tbs butter.

21. Quick greens: while salmon cooks, heat a small skillet over medium heat with 1/2 tbs olive oil or butter. Add 2 cups baby spinach or mixed greens and sauté 1–2 minutes until wilted; season with a pinch of salt and a squeeze of lemon.

22. Plate: place a portion of rice on plate, top with chosen salmon preparation, spoon any pan juices or glaze over the fish, add wilted greens, and garnish with lemon wedges. Serve immediately.