#homecookingguide365
📄 VIDEO DESCRIPTION
🔥 Alaska-style grilled salmon – simple yet irresistible!
Just 15 minutes of marinating and 7 minutes of grilling give you crispy skin, tender meat, and a burst of fresh lemon and herb aroma 🍋.
This dish is both healthy and elegant – perfect for a light dinner or a fancy weekend treat.
Give it a try!
Hey everyone, if you’re craving crispy salmon with that perfect golden skin, juicy, tender meat, and rich, fresh flavor, stay tuned. This is my go-to salmon recipe, and it’s ridiculously simple. Plus, it pairs perfectly with grilled veggies or a scoop of brown rice. Let’s get started. First ingredients, I’m using a 500 g or about one lb skin-on salmon fillet. I love going with wild Alaska salmon if I can find it. Sakai is my top pick for that bold, authentic flavor. You’ll also need 2 tablespoons of good olive oil, one small garlic clove minced, a whole lemon, half a teaspoon each of sea salt and ground black pepper, and some dried herbs. Think rosemary, thyme, or dill. You can add a teaspoon of honey if you want a little sweetness. Let’s prep. Start by rinsing your salmon gently with lightly salted water. This helps get rid of any excess fishiness. Pat the fillet dry with paper towels. And if you feel any pin bones, grab those tweezers and pull them out. Handling fish like this really makes a difference. Now for the marinade. Drizzle your salmon with olive oil. Rub in that minced garlic. Sprinkle the salt and pepper. Squeeze on half your lemon or just lay some lemon slices right on top. Add your favorite dried herbs. If you’re feeling bold, a little drizzle of honey takes it to the next level. Let it marinate for at least 15 minutes, just enough for the flavors to come together, but not so long that it overwhelms that beautiful salmon taste. Time to cook. You’ve got options. pan grill or oven grill. For the pan, use a cast iron or a non-stick skillet. Heat it up. Add a dash of oil and place your salmon skin side down. Don’t touch it. Let it sizzle for 3 or 4 minutes. This is how you get that ultra crispy skin. Flip it just once and cook the other side for another 2 to 3 minutes. Resist the urge to keep flipping. That’s how you keep the fillet intact and juicy. Or go with the oven. Preheat to 200° C, which is 390° F. Line a tray with parchment. Lay your salmon down and bake for 10 to 12 minutes, depending on how thick the filt is. If you want a crispier top, switch to broil for the last 1 or 2 minutes. To serve, I love it with grilled zucchini, bell peppers, or cherry tomatoes, whatever’s in season. Brown rice or silky mashed potatoes are always a win. And here’s a tip. Mix a tablespoon of lemon juice, a teaspoon of honey, and a tablespoon of olive oil. Drizzle that over your salmon right before serving. It’s fresh, bright, and ties everything together. My Alaskan tip, don’t overdo it with seasoning. Wild salmon is bursting with flavor already. And that crispy skin, cook it well. It’s the highlight. Thanks for cooking with me. Let me know how yours turns out in the comments. And don’t forget to hit that subscribe button for more simple, delicious recipes. Happy cooking.