Salmon Fillet Recipe

Bring to room temperature

Remove the 8-oz salmon fillet from the refrigerator 20 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Preheat grill or pan

Preheat a grill or heavy skillet (cast-iron preferred) over medium-high heat until hot, about 5 minutes. If using a grill, oil the grates lightly to prevent sticking.

Season

Brush both sides of the fillet with 1 tablespoon extra-virgin olive oil. Sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper evenly over the flesh side and a light pinch on the skin side. Squeeze the juice of half a lemon over the flesh side.

Grill fillet

Place the fillet skin-side down on the hot grill or skillet. Cook without moving for 4 to 5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the fillet (opaque).

Flip and finish

Carefully flip the fillet using a thin spatula and cook skin-side up for an additional 1.5 to 3 minutes, depending on thickness and desired doneness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For a firmer texture cook to 135°F (57°C).

Rest

Transfer the salmon to a plate and let rest for 2 to 3 minutes. During resting, the carryover heat will finish the cooking and juices will redistribute.

Brush the top of the warm fillet with 1 teaspoon melted butter and sprinkle 1 tablespoon chopped fresh dill or parsley. Serve with 2 lemon wedges alongside for additional brightness.