Restaurant Salmon Recipes

Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!

And enter -> the herby, creamy, lemony lemon sauce. Yes, yes, and y-e-s. Everything else is delicious, but if we’re being honest, it really just serves in the supporting role for this sauce.

This lemon sauce is a showstopper. It’s creamy and rich and light all at the same time. It starts with shallots and gets infused with a few sprigs of fresh thyme and finished with a little sizzle of lemon juice, and it feels like there should be more to explain but really, that is the beauty of it. It’s simple and it’s got really beautiful, gentle, universally delicious flavor and just MWAH.

Easy Salmon Recipe (under 30 Minutes)

Bjork, God bless him, doesn’t cook at all, like, ever. He has made dinner maybe twice in ten years. He does so many things for our family; cooking is just not one of them. But as of this last month, that same Bjork has now been making this baked salmon for dinner. THIS IS MAJOR HEADLINE NEWS.

If you can just block out the bibs and highchairs, pauses to cut broccoli, incessant toddler questions, occasional baby giggles, and multiple trips back to the fridge for just one more thing, it *almost* feels like a fancy restaurant. Add a glass of wine and put us out on the deck, and I’m 95% sure I’m dining at a neighborhood bistro. More crispy potatoes! Another piece of salmon. Pass the lemon sauce, please.

First: bake your potatoes, broccoli, and salmon on a sheet pan. (They each have separate cooking times so we’ll just add them at various intervals. NBD. And for what it’s worth, I love baking salmon because I find it cooks more evenly and more predictably than on the stovetop where I’m always left wondering if it’s over or underdone.)

Gordon Ramsay's Salmon Recipe

Secondly, and ideally while things are roasting since you’ll have a little time on your hands, get out a pan and make a quick but (have I mentioned) AMAZING lemon sauce.

The herbs, the shallots, the creaminess with the zip of lemon. UGH I could cry. Try not to eat spoonfuls of it while waiting for your salmon. Or just give in. It’s so good.

Finally: pile your roasted goodness onto a plate or shallow bowl and liberally cover with sauce. Notice I did not say drizzle. I said cover. Words matter.

Seared Salmon With Lemon Risotto

The lemon sauce is intended for the salmon, mostly, but let me tell you: potatoes and broccoli straight up dunked in leftover sauce is next-level.

This is me raising my glass to you as we eat salmon smothered in lemon sauce with bites of crispy potato and broccoli in our home kitchens / pretend fancy restaurants together. It’s just such a treat and I hope you love it. Enjoy!

Salmon skin is technically edible, but I personally don’t eat it. I like to just slide the skins off the filets before plating it, since they come off very easily after baking.

Cooking With Caitlin: Restaurant Quality Salmon At Home

Overcooking your salmon will cause it to dry out! And, sad news: it doesn’t taste good. You can use a meat thermometer if you want to get very precise with your temperature – but I usually don’t use one and I just go off of how it looks and feels. I’ll often flake apart one piece to see how it looks before deciding if it’s done or if it needs another minute or two in the oven, even though it messes up the presentation slightly. I find that regardless of size of filets or oven variations, somewhere between 10-15 minutes is usually the right amount of time for the doneness that I like.

The sauce might thicken and/or separate as you let it rest, so I think it is best served fresh; however, it is still delicious the next day if you just reheat and whisk it back together, maybe adding a little water as needed. Works great on leftover potatoes with an egg for breakfast!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

Gourmet Salmon Dinner Recipe

I'm a former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Favorite things include my camera, lake days, and dark chocolate.

The eBook includes our most popular 25 recipes in a beautiful, easy to download format. Enter your email and we'll send it right over!Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast—15 minutes start to finish!—it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home.

The secret to making perfect pan seared salmon is in the combination of selecting the right size salmon fillets, proper seasoning, and resisting the urge to fiddle with the fillets as they cook. Letting the salmon sear untouched in hot oil creates a beautiful, golden crust that makes the dish restaurant-worthy.

Grilled Sockeye Salmon Recipe With Maple Ginger Glaze

The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior. 

Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.

Pan Seared Salmon

Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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