Garlic Lemon Salmon

Nutrition · per serving

Steps

1. 1

   Pat the salmon fillets dry and season with coarse salt and black pepper; let rest at room temperature for 10 minutes.

   2 pieces (approx. 300 g total) Salmon fillets, skin-on (~150 g each)1/2 tsp Coarse salt1/2 tsp Freshly ground black pepper
2. 2

   In a small bowl, whisk together olive oil, chopped garlic, lemon juice, lemon zest, paprika powder, and chili flakes; set aside.

   2 tbsp (30 ml) Olive oil4 cloves (approx. 12 g) Garlic cloves, finely choppedJuice of 1 lemon (approx. 30 ml) Lemon juice1/2 tsp Lemon zest, finely grated1/2 tsp Paprika powder, sweet or smoked1/4 tsp (or to taste) Chili flakes
3. 3

   Preheat a skillet (preferably a heavy stainless steel or cast iron skillet) over medium-high heat for 2–3 minutes until very hot (a drop of water should dance).

4. 4

   Add 1 tbsp of olive oil to the hot skillet. Place the salmon skin-side down in the skillet and cook without moving for 4–5 minutes, until the skin is crispy and the fish is about 2/3 cooked through (visible on the sides).

   2 tbsp (30 ml) Olive oil2 pieces (approx. 300 g total) Salmon fillets, skin-on (~150 g each)
5. 5

   Tilt the skillet slightly, drizzle the prepared marinade (from step 2) over the top of the salmon with a spoon, and let it flavor for a brief 30–45 seconds; gently flip the salmon and finish cooking on the flesh side for 1–2 minutes (doneness: still slightly pink inside).

   2 pieces (approx. 300 g total) Salmon fillets, skin-on (~150 g each)2 tbsp (30 ml) Olive oil4 cloves (approx. 12 g) Garlic cloves, finely choppedJuice of 1 lemon (approx. 30 ml) Lemon juice1/2 tsp Lemon zest, finely grated1/2 tsp Paprika powder, sweet or smoked1/4 tsp (or to taste) Chili flakes
6. 6

   Remove the salmon from the skillet, place it on a plate, and let it rest for 5 minutes (carryover cooking).

   2 pieces (approx. 300 g total) Salmon fillets, skin-on (~150 g each)
7. 7

   While the salmon rests: In a second large skillet, heat 1 tbsp of olive oil over medium heat, sauté the garlic slices for a brief 20–30 seconds, but do not brown.

   1 tbsp (15 ml) Olive oil (for beans)1 clove Garlic clove, thinly sliced
8. 8

   Add the green beans, season with salt and pepper, and sauté, stirring, for 4–6 minutes until tender-crisp and lightly browned. If needed, add 1–2 tbsp of water and cover for 1 minute to steam until tender but still crisp.

   200 g Green beans, trimmed1/4 tsp Salta pinch Pepper
9. 9

   Plate the salmon, arrange the sautéed beans alongside, sprinkle with chopped parsley/dill, and serve with lemon slices. Drizzle additional lemon juice over the salmon to taste.

   2 pieces (approx. 300 g total) Salmon fillets, skin-on (~150 g each)200 g Green beans, trimmed2 tbsp Fresh parsley or dill, finely chopped2–3 slices Lemon slices for serving

Origin & History

Lemon and garlic flavors have long been typical in Mediterranean fish preparations; simple skillet dishes like this combine fresh citrus notes with robust garlic, as is common in coastal regions of the Mediterranean. Cooking directly on the skin has become popular because it combines juicy fish with a crispy texture.