Salmon Recipe

Prepare salmon

Remove salmon from refrigerator 15–20 minutes before cooking to bring it closer to room temperature. Pat fillets dry thoroughly with paper towels (dry fish sears better).

Season the flesh side and skin side evenly: sprinkle 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika across the four fillets. Gently press the seasonings into the flesh so they adhere.

Heat pan and sear

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs olive oil and heat until shimmering but not smoking (about 1–2 minutes).

Place salmon fillets skin-side down in the hot pan (work in two batches if they crowd). Press each fillet down with a spatula for 10 seconds to ensure full skin contact. Sear without moving for 4–5 minutes, until the skin is crisp and the cooked portion has moved about two-thirds of the way up the fillet.

Flip the fillets carefully and reduce heat to medium. Add 1 tbs unsalted butter to the pan and spoon melted butter over the tops of the fillets for 30–60 seconds to finish cooking. Cook the fillets another 1–2 minutes for medium (internal temp 125–130°F / 52–54°C) or longer for well done (135°F+). Remove fillets to a warm plate and tent loosely with foil while you make the sauce.

Make pan glaze

Keep the skillet over medium heat. Add minced garlic (1 tsp) to the pan and sauté briefly in the remaining oil/butter for about 20–30 seconds until fragrant (do not brown). Pour in 2 tbs fresh lemon juice, 1 tbs honey or maple syrup, and 1 tbs low-sodium soy sauce. Stir and scrape up any browned bits from the pan with a wooden spoon. Let the mixture bubble gently for 1–2 minutes to reduce and thicken slightly.

Swirl in the remaining 1 tbs butter off heat to create a glossy sauce, then stir in 1 tbs chopped fresh parsley. Taste and adjust: add a pinch more salt or a squeeze more lemon if needed.

Return the salmon to the pan briefly (skin-side up) and spoon the glaze over each fillet for 15–20 seconds to coat and rewarm. Remove from pan and transfer to serving plates.

Top each fillet with a thin lemon slice or a little lemon zest and scatter microgreens or extra parsley. Serve with lemon wedges on the side.

Recommended serving suggestions: steamed vegetables, roasted potatoes, or a simple green salad. Serve immediately.