Jul 14 2026
Restaurants›The Melting Pot›Salmon Recipe

Salmon Recipe

Inspired by The Melting Pot
Time35m
Serves4

(113 - 155 cal) Gluten Free

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Ingredients

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Salmon and Marinade

Pan Sauce (optional, gluten-free)

Method

Salmon and Marinade

  1. 1

    Prep the salmon

    Pat the 4 salmon fillets dry with paper towels. Check for pin bones and remove with kitchen tweezers if present. Leave skin on for easier cooking and crisp texture.

  2. 2

    Make the marinade

    In a small bowl combine 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tbs chopped fresh dill (or 1 tsp dried), 1 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp smoked paprika if using. Whisk until combined.

  3. 3

    Marinate

    Place fillets in a shallow dish or zip-top bag and pour the marinade over them, turning to coat both sides. Let rest at room temperature for 15 minutes (or refrigerate up to 30 minutes). If refrigerating, bring to room temperature 15 minutes before cooking.

  4. 4

    Preheat the pan

    Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tbs olive oil and swirl to coat.

  5. 5

    Cook skin-side first

    Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 4–5 minutes, until the skin is crisp and the fish has cooked about two-thirds of the way up the sides.

  6. 6

    Finish cooking

    Flip the fillets carefully and cook for 1–2 minutes more for medium doneness (internal temperature about 125–130°F / 52–54°C) or 3–4 minutes for well done (140°F / 60°C). Remove fillets to a warm plate and tent loosely with foil to rest for 3 minutes.

  7. 7

    Garnish

    Top each fillet with a lemon slice and a sprinkle of extra chopped dill or parsley if desired. Serve immediately.

Pan Sauce (optional)

  1. 8

    Sauté shallot

    After removing the salmon, reduce heat to medium and add 1 tbs butter or olive oil to the same pan. Add 1 tbs finely minced shallot and sauté 30–45 seconds until translucent and fragrant, scraping up any browned bits from the pan.

  2. 9

    Deglaze and finish sauce

    Add 2 tbs low-sodium chicken or vegetable stock and 1 tbs fresh lemon juice to deglaze, stirring and scraping up browned bits. Simmer for 1 minute until slightly reduced. Stir in 1 tbs chopped fresh parsley, 0.25 tsp salt and 0.25 tsp black pepper. Remove from heat.

  3. 10

    Serve

    Spoon the warm sauce over the rested salmon fillets or serve on the side. The sauce is gluten-free and adds brightness without many extra calories.

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