Sustainably-sourced Salmon Recipe
Make Sustainably-sourced Salmon Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & Marinade
Simple Herb Veg & Finishes
Method
Salmon & Marinade
- 1
Prepare marinade
In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs honey or maple syrup, 2 minced garlic cloves, 1 tsp Dijon mustard, 2 tbs chopped fresh dill, 1 tsp sea salt and 1 tsp freshly ground black pepper until combined.
- 2
Marinate salmon
Pat the 4 salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or zip-top bag and pour half of the marinade over the salmon (reserve the other half for glazing). Rub the marinade over the flesh, ensuring even coverage. Marinate in the refrigerator for 20–30 minutes (no longer than 1 hour).
- 3
Bring to room temperature
Remove salmon from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for even cooking.
- 4
Cook salmon – stovetop + oven (recommended for crisp skin)
Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When oil is shimmering, place salmon fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Sear skin-side down for 3–4 minutes until skin is crisp and releases easily. Flip fillets, brush the top with some reserved marinade, then transfer the skillet to the preheated oven and roast for 5–7 minutes, depending on thickness (internal temperature 52–57°C / 125–135°F for medium). Remove from oven and let rest 3 minutes.
- 5
Alternative: gentle pan-sear (if no oven)
After searing skin-side down for 3–4 minutes, reduce heat to medium-low, flip and cook gently 4–6 minutes more until done to your liking. Baste with reserved marinade near the end.
Simple Herb Veg & Finishes
- 6
Cook potatoes
While salmon marinates, place halved baby potatoes (600 g) in a pot, cover with cold salted water, bring to a boil and simmer until tender, about 10–12 minutes. Drain and toss with 1 tbs olive oil, 1 tbs butter, 1 tsp coarse sea salt and 1 tbs chopped parsley. Keep warm.
- 7
Prepare asparagus
Trim asparagus. Toss with a light drizzle of olive oil (about 1 tbs) and a pinch of salt. When salmon is nearly done, heat a second skillet over medium-high heat, add asparagus and cook, turning occasionally, until bright green and tender-crisp, 3–5 minutes. Finish with a squeeze of lemon and the remaining chopped parsley.
- 8
Plate and finish
Divide potatoes and asparagus among 4 plates. Place a rested salmon fillet atop or beside the veg. Spoon any pan juices or reserved marinade (briefly warmed) over the salmon. Garnish with lemon slices and a sprinkle of lemon zest if using. Serve immediately.