Salmon Recipe

Prep the fish

Pat the salmon fillets dry with paper towels. Check for and remove any pin bones with fish tweezers. Bring the fillets to room temperature for 15 minutes before cooking.

Season both sides of each fillet evenly with kosher salt (about 3/4 tsp per side for medium fillets) and freshly ground black pepper. Sprinkle lemon zest over the top and rub in gently. Spread the minced garlic evenly over the flesh side.

Heat the pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 1 minute).

Sear skin-side down

Add the salmon fillets to the pan, skin-side down. Press each fillet gently with a spatula for 10 seconds to ensure even contact. Cook without moving until the skin is crisp and golden, about 4–5 minutes depending on thickness.

Finish on the flesh side

Flip the fillets carefully. Reduce heat to medium. Add 1 tablespoon butter to the pan and spoon some melted butter over the top of the fish as it cooks. Cook 2–4 more minutes until the salmon reaches desired doneness (125–130°F/52–54°C for medium-rare to medium). Remove the fillets to a warm plate and tent loosely with foil while you make the sauce.

Make the glaze

Return the skillet to medium heat. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the honey, Dijon mustard, and soy sauce; stir to combine. Pour in the lemon juice and the water or white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the mixture simmer for 1–2 minutes until slightly reduced and glossy.

Stir in the chopped fresh dill and taste. Adjust seasoning with a pinch of salt or a little more lemon if needed. If you prefer a thicker glaze, simmer an additional 1–2 minutes; if too thick, add 1 tablespoon water at a time.

Finish

Return the salmon to the pan for just 30 seconds to coat with the glaze, spooning the sauce over the fillets, or pour the sauce over the plated fillets.

Transfer salmon to plates. Spoon any remaining glaze on top. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately alongside your preferred sides (rice, roasted vegetables or salad).

Leftovers: refrigerate cooled salmon in an airtight container up to 2 days. Reheat gently in a 275°F (135°C) oven for 8–10 minutes or eat cold in salads.