Ingredients:

  • 2-4 Salmon Fillets (4-6 ounces/113-170g each), skin on or off
  • 1-2 tablespoons Olive Oil (15-30 ml)
  • 1/2 Lemon, sliced or juiced
  • 1/2 teaspoon Salt (2.5 ml)
  • 1/4 teaspoon Black Pepper (1.25 ml)
  • 1-2 tablespoons Herbs (dill, parsley, thyme), chopped (optional)
  • 1-2 cloves Garlic, minced (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt, pepper, and any desired herbs.
  2. Select your preferred cooking method (baking, pan-searing, grilling, sous vide) and preheat accordingly: Baking: Preheat oven to 400°F (200°C); Pan-Searing: Heat olive oil in a skillet over medium-high heat; Grilling: Preheat grill to medium heat; Sous Vide: Set sous vide immersion circulator to desired temperature.
  3. Cook the Salmon: Baking: Place salmon on a baking sheet. Top with lemon slices (optional). Bake until the internal temperature reaches 130°F-135°F (54°C-57°C), approximately 12-15 minutes. Pan-Searing: Place salmon skin-side down (if skin-on) in the hot skillet. Sear for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the internal temperature reaches 130°F-135°F (54°C-57°C). Grilling: Place salmon on the grill grates (skin-side down if skin-on). Grill for 4-6 minutes per side until the internal temperature reaches 130°F-135°F (54°C-57°C). Sous Vide: Vacuum seal salmon fillets with olive oil, salt, pepper, and herbs. Cook in the sous vide bath for 30-45 minutes at your desired doneness (120°F-130°F/49°C-54°C). Sear quickly in a hot pan for a crispy exterior (optional).
  4. Use a meat thermometer to check the internal temperature of the salmon at the thickest part. Aim for 130°F-135°F (54°C-57°C) for medium-rare to medium.
  5. Let the salmon rest for a few minutes before serving.