Salmon Recipe

Prepare marinade

In a small bowl, whisk together olive oil, soy sauce, lemon juice, honey (or maple), Dijon mustard, minced garlic, black pepper, and kosher salt until smooth and combined. Stir in chopped fresh dill or parsley if using.

Marinate salmon

Pat salmon fillets dry with paper towels. Place them skin-side down in a shallow dish or zipper bag. Pour about three-quarters of the marinade over the fillets, reserving the remainder for glazing and finishing. Ensure each fillet is coated, then cover (or seal) and refrigerate for 15–30 minutes — no more than 60 minutes for best texture.

Bring to room temperature

Remove the salmon from the fridge about 10 minutes before cooking so the fillets come closer to room temperature; this promotes even cooking.

Preheat pan or oven

Two cooking options: stovetop or oven. For stovetop, heat a large nonstick or stainless steel skillet over medium-high heat and add 1 tsp olive oil. For oven-roasting, preheat oven to 425°F (220°C) and line a baking sheet with foil or parchment.

Sear (stovetop method)

When the pan is hot and oil shimmers, place fillets skin-side down. Press gently with a spatula for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip and cook for an additional 1–2 minutes, brushing the top with reserved marinade, until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium (or 135°F / 57°C for more well-done). Remove from pan.

Oven method

Place marinated fillets skin-side down on the prepared baking sheet. Brush with reserved marinade. Roast in the preheated oven for 8–12 minutes depending on thickness (about 10 minutes for 1-inch thick fillets), until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For a glaze finish, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest and finish

Transfer cooked salmon to a plate and let rest 3–4 minutes. This allows juices to redistribute and carryover cooking to finish. Taste and season with additional freshly ground black pepper and a pinch of sea salt flakes if desired. Squeeze lemon wedge over each fillet and serve with remaining fresh herbs if you like.

Serve the salmon fillets with lemon wedges alongside roasted vegetables, steamed rice, a simple green salad, or mashed potatoes. Leftover salmon can be flaked into salads or tacos.