Salmon Tenderloin Recipe
Make Salmon Tenderloin Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & Marinade
Finishing & Garnish
Method
Salmon & Marinade
- 1
Prepare marinade and salmon
In a shallow dish or bowl, whisk together 2 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, minced 2 garlic cloves, 2 tsp chopped fresh dill, 1 tsp lemon zest, 1 tsp salt, and 1 tsp black pepper until combined. Taste and adjust seasoning (a balance of lemon, salt, and a touch of sweetness is desired). Pat the 4 salmon tenderloins dry with paper towels. Place the tenderloins in the marinade skin-side down (if skin-on) or flat, and turn to coat completely. Marinate at room temperature for 15–20 minutes or refrigerate for up to 30 minutes for a milder flavor.
- 2
Preheat and prepare pan
Preheat oven to 400°F (200°C) if finishing in oven, or plan to cook entirely on stovetop. Heat a large ovenproof skillet over medium-high heat until hot (about 2 minutes).
- 3
Sear salmon
Remove salmon from marinade letting excess drip off (reserve marinade). Add 1 tbs extra-virgin olive oil to the hot skillet. Place tenderloins in the skillet presentation-side down and sear without moving for 2–3 minutes until a golden crust forms. Flip carefully and sear the other side for 1–2 minutes.
- 4
Finish cooking
If using oven: spoon any reserved marinade over the fish, transfer skillet to the preheated oven and roast for 6–8 minutes, or until salmon reaches an internal temperature of 125–130°F (52–55°C) for medium-rare to medium (cook longer if you prefer well done). If using stovetop only: reduce heat to medium-low, cover the pan, and cook 4–6 minutes until cooked through to desired doneness.
Finishing & Garnish
- 5
- 6
Plate and garnish
Transfer salmon tenderloins to plates. Sprinkle with 1 tsp chopped fresh parsley and serve with lemon wedges alongside. Optional: spoon any remaining pan juices over the fish.
