Ingredients

• 2 skin-on salmon fillets, 6 oz (170 g) each
• 1 tbsp avocado oil (high smoke point)
• 1 tbsp butter
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 lemon, cut into wedges

Method

1. Take the fillets out of the fridge 15 minutes early. Pat the skin and flesh bone dry with paper towels. Season the flesh side with salt and pepper, and sprinkle a little salt on the skin.
2. Heat a stainless-steel or cast-iron skillet over medium-high for 2 minutes. Add oil. When it shimmers, you are ready.
3. Lay the fillets skin-side down, away from you. Press each with a spatula for 10 seconds so the skin makes full contact.
4. Cook 5 to 6 minutes without moving. Watch the flesh turn opaque up the sides to about the halfway mark. The skin releases on its own when it is crisp.
5. Flip, add butter, and spoon it over the fish for 1 to 2 minutes. Pull at 125-130°F.
6. Rest 3 minutes, then serve skin-side up with lemon so the skin stays crunchy.

Ingredients

• 2 salmon fillets, 6 oz each
• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• ½ lemon, sliced into rounds
• 1 tbsp fresh dill or 1 tsp dried thyme
• ½ tsp salt, ¼ tsp pepper
• 1 tbsp butter (optional)

Method

1. Heat the oven to 400°F (200°C). Tear two sheets of foil, each about 12 inches long, and place on a baking tray.
2. Put one fillet in the center of each sheet. Brush with olive oil and season with salt and pepper.
3. Top with garlic, herbs, lemon rounds and a small piece of butter.
4. Fold the long edges together over the fish, then crimp the ends to make a loose sealed packet with space for steam.
5. Bake 12 to 15 minutes (18 for fillets thicker than 1.5 inches). It should flake easily or read 130°F.
6. Open the packet carefully, steam is very hot. For golden color, broil the opened packets 1 to 2 minutes.

Ingredients

• 4 skin-on fillets, 6 oz each
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt, ½ tsp pepper
• Lemon wedges and fresh parsley to serve

Method

1. Heat the grill to medium-high (about 450°F / 230°C). Scrub the grates clean and wipe with an oiled paper towel held in tongs.
2. Pat the fillets dry. Rub with olive oil, then the spice mix on all sides.
3. Place skin-side down, close the lid and grill 6 to 8 minutes. Do not move them early; the skin seals and releases itself.
4. Flip only if you want grill marks on the flesh, for 1 to 2 minutes. Pull at 125-130°F.
5. Slide a thin spatula between skin and flesh to lift cleanly. Finish with lemon and parsley.

Ingredients

• 2 salmon fillets, 6 oz each
• 1 tbsp olive oil or melted butter
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt, ¼ tsp pepper
• Lemon wedge

Method

1. Preheat the air fryer to 390°F (200°C) for 3 minutes.
2. Pat the salmon dry, brush with oil, season all over.
3. Place skin-side down in the basket with space between fillets. Lightly grease the basket if it is not non-stick.
4. Cook 7 to 9 minutes depending on thickness. No flipping needed. Check for 125-130°F.
5. Rest 2 minutes, then squeeze lemon over the top.

Ingredients

• 2 skin-on fillets, 6 oz each
• 1 tbsp avocado oil
• 4 tbsp (60 g) unsalted butter
• 4 garlic cloves, minced
• Juice of 1 lemon + 1 tsp zest
• 1 tbsp chopped parsley
• Salt and pepper

Method

1. Sear the fillets as in Recipe 1 (about 8 minutes total), then move to a warm plate.
2. Lower the heat to medium-low and wipe out excess oil. Melt the butter.
3. Add garlic and stir 30 seconds until fragrant, not brown.
4. Add lemon juice, zest and a pinch of salt. Simmer 1 minute.
5. Stir in parsley and spoon the sauce around the salmon (not over the skin).

Ingredients

• 2 seared fillets (Recipe 1)
• 1 tbsp butter
• 3 garlic cloves, minced
• ½ cup (120 ml) heavy cream
• ¼ cup grated parmesan
• 1 tbsp lemon juice
• Pinch of nutmeg, salt, pepper
• 1 tbsp chopped chives or parsley

Method

1. Sear the salmon and set it aside.
2. In the same pan on medium-low, melt butter and cook garlic 30 seconds.
3. Pour in the cream and simmer gently 3 to 4 minutes, stirring, until it coats a spoon.
4. Whisk in parmesan, lemon juice, nutmeg, salt and pepper until smooth.
5. Return the salmon to the pan for 1 minute to warm through. Garnish with herbs.

Ingredients

• 2 salmon fillets, 6 oz each
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• ¼ cup finely crushed pork rinds (or almond flour)
• 1 tbsp grated parmesan
• 1 tsp dried thyme
• Salt and pepper

Method

1. Heat the oven to 400°F (200°C) and line a tray with parchment.
2. Pat the fillets dry, season lightly and place skin-side down.
3. Mix Dijon and mayo; spread a thick layer on top of each fillet.
4. Mix pork rinds, parmesan and thyme; press onto the mustard layer.
5. Bake 12 to 14 minutes until golden and 130°F inside. Broil 1 minute for extra crunch.

Ingredients

• 1 lb (450 g) skinless salmon, cut into 1-inch cubes
• 2 tbsp butter
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp salt, ¼ tsp pepper
• Juice of ½ lemon

Method

1. Dry the cubes and toss with salt, pepper and Italian seasoning.
2. Heat oil and half the butter in a large skillet over medium-high.
3. Add the cubes in a single layer (cook in two batches if crowded). Sear 1 to 2 minutes per side.
4. Add remaining butter and garlic for the last 30 seconds, tossing to coat.
5. Finish with lemon juice. Serve immediately with toothpicks or over greens.

Ingredients

• 2 cans (14.75 oz total) wild salmon, drained
• 1 large egg
• ⅓ cup almond flour (or crushed pork rinds)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely diced onion or scallion
• 1 tbsp lemon juice
• ½ tsp garlic powder, ½ tsp salt, pepper
• 2 tbsp avocado oil for frying
• Dipping sauce: ¼ cup mayo + 1 tsp lemon juice + 1 tbsp dill

Method

1. Drain the salmon well, flake it into a bowl and remove any large bones.
2. Add egg, almond flour, mayo, Dijon, onion, lemon juice and seasonings. Mix gently until it just holds together.
3. Rest 5 minutes so the almond flour absorbs moisture.
4. Shape into 8 patties, about ¾ inch thick.
5. Heat oil in a skillet over medium. Fry 3 to 4 minutes per side until deep golden.
6. Drain on paper towels and serve with the dill-lemon mayo.

Ingredients

• 2 fillets, 6 oz each
• 1 tbsp melted butter
• 1 tbsp avocado oil
• Blackening spice: 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp cayenne, ½ tsp salt, ½ tsp pepper
• 1 avocado, sliced, and lime wedges

Method

1. Mix the spices in a shallow dish.
2. Pat the salmon dry, brush with melted butter and press the flesh side into the spices to coat generously.
3. Heat a cast-iron skillet over high for 3 minutes. Turn on the exhaust fan.
4. Add oil, then the fillets spice-side down. Cook 3 to 4 minutes until a dark crust forms.
5. Flip and cook 2 to 3 minutes to 130°F. Serve with avocado and lime.

Ingredients

• 2 fillets, 6 oz each
• 2 tbsp white miso paste
• 1 tbsp tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 tbsp monk fruit or allulose sweetener
• Sesame seeds and sliced scallion to finish

Method

1. Whisk miso, tamari, vinegar, sesame oil, ginger and sweetener until smooth.
2. Coat the fillets and marinate 15 minutes at room temperature (up to 2 hours in the fridge).
3. Heat the broiler on high and place the rack 6 inches from the heat. Line the pan with foil.
4. Broil 8 to 10 minutes, watching closely. If the top darkens too fast, move the rack lower.
5. Top with sesame seeds and scallions. Serve with sautéed bok choy.

Ingredients

• 2 fillets, 6 oz each
• 4 tbsp basil pesto (no added sugar)
• 1 tbsp olive oil
• ¼ cup grated parmesan
• 8 cherry tomatoes, halved (optional)
• Salt and pepper

Method

1. Heat the oven to 400°F (200°C) and line a tray with parchment.
2. Place the fillets skin-side down, brush with oil and season lightly.
3. Spread 2 tbsp pesto over each and top with parmesan. Add tomatoes alongside.
4. Bake 12 to 14 minutes until the cheese is golden and the salmon reaches 130°F.
5. Rest 2 minutes and serve over zucchini noodles.

Ingredients

• 4 baked salmon fillets, 5 oz each (Recipe 2 method)
• 4 cups cauliflower rice
• 1 tbsp butter or olive oil
• 2 cucumbers, sliced
• 4 hard-boiled eggs
• 2 avocados (add fresh each day)
• 4 cups baby spinach
• Lemon-Dijon dressing: ⅓ cup olive oil, 2 tbsp lemon juice, 1 tbsp Dijon, ½ tsp salt, ¼ tsp pepper

Method

1. Bake the salmon at 400°F for 12 to 14 minutes. Cool completely before packing.
2. Sauté cauliflower rice in butter for 4 to 5 minutes until just tender. Season with salt.
3. Shake the dressing ingredients in a jar until creamy.
4. Divide spinach and cauliflower rice into 4 containers. Add salmon, cucumber and egg.
5. Keep dressing in small cups. Slice avocado only when serving to keep it green.
6. Fridge up to 3 days. Eat cold, or reheat the salmon gently at 50% power for 60 seconds.

Ingredients

• 2 fillets, 6 oz each
• 1 bunch (about 12 oz) asparagus, ends trimmed
• 2 tbsp olive oil
• 2 tbsp butter, softened
• 2 garlic cloves, minced
• 1 lemon (half sliced, half juiced)
• ½ tsp salt, ¼ tsp pepper

Method

1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss asparagus with olive oil, salt and pepper and spread on one side of the pan.
3. Mix butter with garlic and lemon juice. Place fillets on the other side and spread the garlic butter on top. Add lemon slices.
4. Roast 12 to 14 minutes, until the salmon flakes and the asparagus is tender-crisp.
5. Serve straight from the pan with the buttery pan juices spooned over.