Salmon Recipe

Prepare marinade

In a medium bowl, whisk together olive oil, soy sauce, lemon juice, brown sugar (or honey), minced garlic, grated ginger, Dijon mustard, salt and black pepper until sugar dissolves and mixture is homogenous.

Marinate salmon

Pat salmon fillets dry with paper towels. Place fillets skin-side down in a shallow dish or zip-top bag. Pour 3/4 of the marinade over the salmon (reserve remaining marinade for basting/finishing). Turn fillets to coat, press out excess air if using a bag, and refrigerate for 15–30 minutes (up to 1 hour for more flavor). Do not marinate much longer to avoid curing the fish.

Bring to room temperature

Remove salmon from refrigerator 10–15 minutes before cooking to take the chill off; pat again if any liquid remains.

Preheat and heat pan

Preheat oven to 400°F (200°C) if finishing in oven. Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil or a mix of oil and a little butter to the pan.

Sear the salmon

Place salmon fillets skin-side down in the hot skillet. Press gently with a spatula for 10–15 seconds to keep skin flat. Sear without moving for 3–4 minutes, until skin is crisp and the sides begin to turn opaque about one-third of the way up.

Baste and finish cooking

Flip the fillets carefully. Spoon the reserved marinade over the top and add 1 tablespoon butter to the pan. For medium doneness, cook on the stovetop for another 2–3 minutes for 1-inch-thick fillets. If using the oven to finish, transfer the skillet to the preheated oven and roast 5–7 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Adjust timing for thicker fillets.

Rest and garnish

Remove salmon from the pan and transfer to a serving platter. Spoon any pan juices over the fillets. Top with lemon slices, a sprinkle of lemon zest and chopped parsley or dill. Let rest 2–3 minutes before serving so juices redistribute.

Serve the salmon with simple sides such as steamed vegetables, roasted potatoes, a green salad, or rice. Provide extra lemon wedges at the table.