Organic Pacific Chinook Salmon Recipe

Prep the salmon

Pat the 4 salmon fillets dry with paper towels. Leave the skin on to help the fillet hold together when cooking. Place fillets in a shallow dish or zipper bag, skin-side down.

Make the marinade

In a small bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce (or tamari), 1 tbs honey or maple syrup, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp freshly ground black pepper and 1 tsp sea salt until well combined.

Marinate

Pour the marinade over the salmon, turning to coat all surfaces. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) to allow flavors to penetrate without breaking down the flesh.

Bring to room temperature

Remove the salmon from the refrigerator 15 minutes before cooking to come closer to room temperature for even cooking.

Preheat and prepare pan

Heat a large heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 1 tbs olive oil and swirl to coat.

Sear the salmon

Place salmon fillets skin-side down in the hot skillet. Press each gently with a spatula for 10 seconds to prevent curling. Sear, undisturbed, for 4–5 minutes until the skin is crisp and the flesh at the edges is opaque.

Flip and baste

Carefully flip the fillets and reduce heat to medium. Add 2 tbs unsalted butter to the pan along with the lemon slices. Spoon the melted butter and pan juices over the top of the salmon continuously for 1.5–3 minutes, or until the salmon reaches your desired doneness (internal temperature 120–125°F / 49–52°C for medium-rare, 130°F / 54°C for medium).

Rest the fish

Transfer the salmon to a warm plate and let rest for 3–4 minutes. Resting completes the cooking and helps the juices redistribute.

Finish and garnish

While resting, stir 2 tbs chopped fresh dill and 1 tsp lemon zest into the remaining pan juices. Spoon a little of this herb-butter sauce over each fillet. Garnish with additional dill, microgreens or chopped chives, and extra lemon slices as desired.

Serve the salmon immediately with steamed baby potatoes or rice and seasonal steamed vegetables. Spoon any remaining sauce from the pan over the vegetables or potatoes for extra flavor.