Saumon Recipe

Thawing (if frozen)

If the salmon is frozen, transfer fillets to the refrigerator for 12–24 hours to thaw gradually. For quicker thaw, place vacuum‑sealed fillets in a sealed plastic bag in a bowl of cold water for 30–60 minutes, changing the water if it warms.

Prep the fillets

Pat the salmon fillets dry with paper towels on both sides. This helps achieve a good sear and prevents splattering. Place fillets on a plate skin-side down (if skin-on).

Season

Evenly sprinkle kosher salt (about 1/4 tsp per fillet if 4 pieces) and freshly ground black pepper over both sides of each fillet. Drizzle or brush 2 tbsp olive oil over the fillets and rub to coat evenly.

Pan-sear method (recommended)

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon olive oil and swirl to coat. Place fillets in the pan, presentation side down (skin-side down if present). Press gently for 10 seconds to ensure even contact. Cook undisturbed for 4–5 minutes until the lower 2/3 of the fillet has changed color and a golden crust forms. Carefully flip with a spatula and cook the other side 2–4 minutes, depending on thickness, until internal temperature reaches 50–52°C (122–125°F) for medium-rare or 57–60°C (135–140°F) for medium. Remove from pan and transfer to a warm plate.

Oven-finish alternative (for thicker fillets)

Preheat oven to 200°C (400°F). Sear fillets skin-side down in an ovenproof skillet over medium-high heat 2–3 minutes to color, then transfer the skillet to the oven and roast 6–8 minutes until desired doneness (same internal temps as above).

Make lemon herb butter

While the salmon rests 2–3 minutes, return the skillet to low heat (wipe out if burned). Add 2 tablespoons unsalted butter and let it melt. Zest the lemon over the butter (reserve lemon for wedges), then squeeze 1–2 teaspoons lemon juice into the melted butter. Stir in 2 tablespoons chopped fresh dill and optional capers (2 tbsp) and warm briefly for 20–30 seconds to marry flavors. Taste and adjust with a pinch of salt or another squeeze of lemon if needed.

Finish the salmon

Spoon the lemon-herb butter over the salmon fillets to glaze. For skin-on fillets, spoon some butter over the top and around the sides so the skin crisps slightly from the residual heat. Let the fillets rest 1–2 minutes so juices redistribute.

Plate each salmon fillet with a lemon wedge and a portion of mixed salad or steamed vegetables. Drizzle any remaining lemon-herb butter from the pan over the fish and vegetables. Serve immediately.