Recipe Salmon Recipe
Easy, no-fuss Recipe Salmon Recipe that’s healthy, zingy, and perfect for weeknight dinners.
Salmon fillets bathed in lemon, garlic, and fresh herbs—what’s not to love? This isn’t just any Salmon recipe; it’s a heart-healthy, omega-3–rich dinner that doubles as a quick weeknight hero or a centerpiece for Sunday supper. I first dreamed up this simple salmon dish on a sunny spring afternoon at my local farmers’ market, where the scent of fresh dill mingled with just-picked asparagus. You know what? It felt like spring on a plate. With just a handful of pantry staples, a skillet, and about half an hour, you’ve got flaky, tender fish that practically melts in your mouth. And while plenty of salmon recipes call for long marinades or fancy gadgets, this one keeps it real—sizzling skin-side down in a cast-iron pan, then finished with a bright lemon-butter herb sauce. Whether you serve it alongside roasted potatoes, snap peas, or a simple green salad, this Recipe Salmon Recipe is bound to become a family favorite. Ready to see why it’s such a hit? Let’s go!
Why You’ll Love This Recipe
- No long prep—ready in about 30 minutes
- Heart-healthy boost with 1,200+ mg omega-3 per serving
- One-pan cooking—minimal cleanup
- Bright, tangy lemon garlic flavor kids adore
- Flexible: grill, pan-sear, or bake
- Uses everyday ingredients you likely have on hand
- Perfect for batch-cooking and meal prep
- Easily doubles for a crowd or trims down for two
Recipe Salmon Recipe: Ingredients
• 4 salmon fillets (6 oz each, skin-on; wild-caught recommended)
• 3 tablespoons extra-virgin olive oil (sub: avocado oil)
• 2 tablespoons unsalted butter, divided (room temperature)
• 3 cloves garlic, divided (2 for marinade, 1 for sauce), minced
• Juice and zest of 1 large lemon (about 3 tablespoons juice)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes (optional, for a hint of heat)
• Lemon wedges, for serving
Tips on shopping and prep:
– Choose firm, bright-colored fillets without a strong “fishy” aroma.
– Pat salmon dry for a crisp skin.
– If you only have frozen fillets, thaw overnight in the fridge.
Recipe Salmon Recipe: Directions
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Marinate the fish
In a shallow dish, whisk 2 tablespoons olive oil, lemon juice, 2 cloves minced garlic, thyme, ½ teaspoon salt, and a few grinds of pepper. Add fillets, skin-side down, and let rest for 10–15 minutes (or up to 30 in the fridge). This gentle soak amps up citrus flavor without turning the fish rubbery. -
Heat the pan
Place a 10-inch cast-iron skillet or heavy frying pan over medium-high heat. When it’s shimmering, swirl in the remaining 1 tablespoon olive oil. A drop of water should dance and evaporate on contact—that’s your cue to add salmon. -
Sear skin-side down
Gently lay fillets in the hot pan, skin-side down. Press lightly with a spatula for 10 seconds to avoid curling. Cook undisturbed for 4–5 minutes until skin is crisp and golden. You’ll see the flesh turning matte from the bottom up. -
Flip and finish
Carefully turn each fillet. Drop in 1 tablespoon butter, tilting the pan so it pools. Spoon the melted butter over the salmon for about 1–2 minutes more, until the fish reaches 125°F at the thickest part (use an instant-read thermometer). -
Make the herb-butter sauce
Remove salmon to a plate and tent with foil. Reduce heat to low, add remaining butter and 1 minced garlic clove to the pan. Stir until fragrant (about 30 seconds), then mix in herbs, lemon zest, and a pinch of red pepper flakes. -
Serve and savor
Drizzle the pan sauce over each fillet. Garnish with extra dill or parsley. Pair with steamed broccoli, quinoa salad, or roasted fingerling potatoes—whatever floats your boat.
Servings & Timing
Yield: Serves 4
Prep Time: 15 minutes
Marinade Time (Chill/Rest): 15 minutes
Cook Time: 8–10 minutes
Total Time: ~40 minutes
Variations
• Swap in a teriyaki glaze and garnish with sesame seeds for an Asian twist.
• Coat salmon in Cajun spice blend instead of herbs for a smoky kick.
• Make it dairy-free by using coconut oil and skipping butter.
• Grill fillets over medium heat for charred flavor, about 4 minutes per side.
• Brush on a honey-mustard glaze (equal parts honey, Dijon, lemon) before searing.
Storage & Reheating
Refrigerate leftover salmon in an airtight container for up to 3 days.
For longer storage, freeze cooked fillets (wrapped tightly) for up to 1 month.
To reheat, gently warm in a 275°F oven for 8–10 minutes or in a covered skillet over low heat—this preserves moisture and keeps the skin crisp.
Make-ahead tip: Prep the marinade and chop herbs a day ahead; store separately and bring to room temperature before use.
Notes
• If skin sticks, your pan wasn’t hot enough—give it a little extra heat next time.
• Over-marinating can “cook” the fish in acid, so stick close to the times suggested.
• Fresh herbs brighten the dish—you can’t really overdo dill and parsley here.
• An instant-read thermometer is your best friend for perfectly cooked salmon (125°F for medium-rare).
• I learned that a dot of butter at the end transforms simple salmon into something restaurant-worthy.
FAQs
Q: Can I use frozen salmon?
A: Yes—thaw it overnight in the fridge, pat dry, and follow the same steps.
Q: What oil is best for searing?
A: A high smoke-point oil like avocado or grapeseed works great; extra-virgin olive oil adds flavor, too.
Q: How do I know when salmon is done?
A: Look for opaque flesh that flakes easily and an internal temp of 125°F for medium.
Q: Can I bake instead of pan-sear?
A: Sure—preheat oven to 400°F and bake skin-side down for 12–15 minutes.
Q: Is the marinade necessary?
A: It boosts flavor, but you can skip it—just season generously before cooking.
Q: How do I prevent salmon from sticking?
A: Make sure the pan and oil are hot before adding the fish, and avoid moving it during the first sear.
Q: Can I substitute other fish?
A: Yes—thicker cuts like trout or halibut steaks work well with this method.
Conclusion
This Recipe Salmon Recipe is quick, juicy, and full of bright, herb-driven flavor—just what busy cooks need on weeknights or for a casual dinner party. Give it a whirl, then drop a comment below to let me know how it turned out or share your favorite side dishes. Happy cooking, friends!
Recipe Salmon Recipe
Ingredients
- 4 salmon fillets (6 oz each, skin-on; wild-caught recommended)
- 3 tablespoons extra-virgin olive oil (sub: avocado oil)
- 2 tablespoons unsalted butter, divided (room temperature)
- 3 cloves garlic, divided (2 for marinade, 1 for sauce), minced
- 1 large lemon (juice and zest)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes (optional)
- Lemon wedges, for serving
Instructions
- In a shallow dish, whisk 2 tablespoons olive oil, lemon juice, 2 cloves minced garlic, thyme, salt, and pepper. Add fillets, skin-side down, and let rest for 10–15 minutes.
- Place a 10-inch cast-iron skillet or heavy frying pan over medium-high heat. When it’s shimmering, swirl in the remaining olive oil.
- Gently lay fillets in the hot pan, skin-side down. Cook undisturbed for 4–5 minutes until skin is crisp and golden.
- Carefully turn each fillet. Spoon the melted butter over the salmon and cook for about 1–2 minutes more, until the fish reaches 125°F at the thickest part.
- Remove salmon to a plate and tent with foil. Reduce heat, add butter and garlic to the pan, then mix in herbs, lemon zest, and red pepper flakes.
- Drizzle the pan sauce over each fillet. Garnish with extra dill or parsley. Serve with desired side dishes.
