Lunch Salmon Recipe
Your Choice of: Grilled Salmon (940 cal), Herb Crusted Filet of Salmon (1150 cal), Miso Salmon (1000 cal) or Cajun Salmon (1250 cal)
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Ingredients
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Shared Ingredients
Grilled Salmon
Herb Crusted Filet of Salmon
Miso Salmon
Cajun Salmon
Sides & Garnish
Method
Remove salmon from refrigerator 15–20 minutes before cooking to bring close to room temperature so it cooks evenly.
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.
Grilled Salmon
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.
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.
Herb Crusted Filet of Salmon
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.
Rest and serve: let rest 2 minutes, squeeze lemon, and serve immediately so crust stays crisp.
Miso Salmon
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.
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.
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.
Cajun Salmon
Make the rub: in a small bowl combine 1.5 tbs Cajun seasoning and 0.5 tsp smoked paprika.
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.
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).
Rest and serve: let rest 2 minutes and serve with lemon. Adjust seasoning to taste.
Sides & Garnish
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.