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?
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.
Notes
If skin sticks, your pan wasn’t hot enough—give it a little extra heat next time. Fresh herbs brighten the dish—dill and parsley work well here. An instant-read thermometer is your best friend for perfectly cooked salmon.
Nutrition
Calories: 240kcal
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