Description
A delicious and healthy salmon recipe featuring a zesty marinade that enhances the natural flavors of the fish.
Ingredients
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 lemon, sliced into wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Pat the salmon fillets dry with paper towels.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, paprika, thyme, oregano, and cayenne pepper (if using).
- Season both sides of the salmon fillets with salt and freshly ground black pepper.
- Brush the prepared marinade all over the salmon fillets. Let them sit for at least 15 minutes, or up to 30 minutes.
- Heat a large skillet (cast iron is ideal) over medium-high heat. Add the butter to the skillet and let it melt completely.
- Carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets.
- Sear the salmon for 4-5 minutes, or until the skin is crispy and golden brown (if using skin-on fillets) and the flesh is nicely browned.
- Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the skillet and set aside to rest for a few minutes.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place the marinated salmon fillets on the prepared baking sheet, skin-side down or up, depending on your preference.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Remove the salmon from the oven and let it rest for a few minutes before serving.
- Place the cooked salmon fillets on plates. Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
Allowing the salmon to rest after cooking helps redistribute the juices for a more flavorful bite.
