Salmon Recipe

This salmon recipe is a go-to for quick, healthy, and flavorful dinners. Whether I pan-sear it for a crispy finish or bake it for ease, the result is tender, juicy, and packed with natural flavor. With a simple seasoning blend and a squeeze of lemon, this dish always feels elegant yet effortless.

Why You’ll Love This Recipe

I love how quickly this salmon comes together, making it perfect for busy weeknights. It’s high in protein, rich in omega-3s, and takes on flavors beautifully. I can dress it up with sauces or serve it simply with veggies and rice. No matter how I make it, it always turns out moist and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh salmon fillets (skin-on or skinless)

• Olive oil or butter

• Garlic, minced

• Lemon juice and zest

• Salt

• Black pepper

• Paprika (optional)

• Fresh herbs like parsley or dill (for garnish)

Directions

For Pan-Seared Salmon:

1. I pat the salmon dry and season both sides with salt, pepper, and paprika.

2. I heat olive oil in a skillet over medium-high heat.

3. I place the salmon skin-side up in the pan and sear for 3–4 minutes until golden.

4. I flip it and cook another 3–4 minutes, or until the center is just cooked through.

5. I squeeze fresh lemon juice over the top and garnish with herbs before serving.

For Baked Salmon:

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

2. I place the salmon on the sheet, drizzle with olive oil, sprinkle with garlic, salt, pepper, and lemon zest.

3. I bake for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork.

4. I finish with lemon juice and fresh herbs.

Servings and timing

This recipe serves 2–4, depending on fillet size. It takes 5–10 minutes to prep and about 10–15 minutes to cook.

Variations

• I sometimes use a honey mustard or maple glaze for a sweet-savory twist.

• A sprinkle of chili flakes or Cajun seasoning adds heat.

• I swap lemon for orange or lime for a citrusy change.

• For a creamy version, I top it with a dollop of garlic herb butter or yogurt dill sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet or microwave, adding a splash of water or lemon juice to keep it moist. It’s also great cold over salads or flaked into grain bowls.

FAQs

How do I know when salmon is cooked?

I check that it flakes easily with a fork and has turned opaque. For precision, I aim for an internal temperature of 125°F (52°C) for moist, medium salmon.

Can I cook it from frozen?

Yes, I bake it directly from frozen at 400°F (200°C) for 20–25 minutes. I season it before baking and skip the pan sear.

Should I remove the skin?

I usually leave the skin on for cooking—it helps protect the flesh and crisps up nicely in the pan. I remove it before serving if I prefer.

What’s the best type of salmon to use?

I like using fresh Atlantic or wild-caught sockeye salmon. Thicker fillets work best for even cooking.

Can I marinate the salmon?

Yes, but only for 15–30 minutes if the marinade contains acid (like lemon or vinegar) to avoid breaking down the texture.

Conclusion

This simple salmon recipe is one I return to again and again. It’s quick, healthy, and endlessly adaptable. Whether I pan-sear it for crispy edges or bake it for an easy prep, I always end up with a delicious, satisfying meal.

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