Spanish Lemon and Herb Salmon
Why this recipe works
- Crisp skin, moist centre: Starting with dry, well-seasoned salmon helps the skin sear cleanly while the flesh stays tender.
- Bright but balanced: Lemon cuts through the richness of the salmon and olive oil, while parsley keeps the finish fresh.
- Fast weeknight method: The dressing is mixed while the salmon is prepared, so the dish comes together in about 20 minutes.
Get the most out of this recipe
Texture tips
- For crisper skin: Pat the salmon thoroughly dry and leave it undisturbed skin-side down until it releases easily from the pan.
- Keep the centre moist: Turn the fish once the opacity has risen most of the way up the fillet, then finish briefly on the second side.
Ingredient notes
- Choose the paprika to suit the dish: Smoked paprika gives the dressing its Spanish-style warmth; sweet paprika makes the flavour softer and less smoky.
- Skin-on salmon works best: The skin protects the flesh from direct heat and adds contrast when seared until crisp.
- Balance the lemon: Taste the dressing before serving and soften sharpness with a little extra olive oil if needed.
Timing notes
- Mix the dressing first: Have the lemon, garlic, parsley and paprika dressing ready before the salmon goes into the pan, as the fish cooks quickly.
- Serve straight away: The salmon is at its best while the skin is still crisp and the dressing is freshly warmed by the fish.
- Best on the day it is cooked: Leftovers keep well chilled, but the skin will soften and the dressing will mellow.
Serving ideas
- Simple sides: Serve with boiled potatoes, rice, green beans, asparagus or a crisp green salad.
- Fresh finish: Add extra chopped parsley or a little lemon zest just before serving for a brighter finish.
Equipment you'll need
Ingredients
Instructions
- Pat the salmon dry, then season all over with the fine sea salt and black pepper. Finely grate the lemon zest into a small bowl, then squeeze in the juice. Finely grate the garlic and chop the parsley.
- Stir the smoked paprika into the lemon juice mixture, then whisk in 2 tbsp of the extra virgin olive oil to make a loose dressing. Taste and adjust with a little more salt or pepper if needed. Set aside while you cook the fish.
- Heat the remaining 1 tbsp olive oil in a frying pan over medium-high heat. Add the salmon skin-side down and cook for 4 to 5 minutes until the skin is crisp and the flesh has turned opaque about two-thirds of the way up. Turn and cook for 1 to 3 minutes more, until just cooked through and still moist in the centre.
- Remove the pan from the heat and spoon the lemon and herb dressing over the salmon. Let it sit for 1 minute so the warmth blooms the garlic and paprika without dulling the fresh flavour. Serve straight away.
Recipe notes
Tips
- For the best sear, start with a dry pan and dry fish, and avoid moving the salmon until the skin releases easily.
- If you prefer a gentler garlic flavour, rub the cut garlic over the lemon zest and juice bowl, then discard any harsh bits before whisking in the oil.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until it is fully opaque and flakes easily throughout.
Substitutions
- Replace fresh parsley with fresh basil for a sweeter, more aromatic herb note.
- Replace smoked paprika with sweet paprika for a milder, less smoky finish.
- Replace lemon with lime for a sharper, more tropical citrus dressing.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container for up to 2 days. Reheat gently in a frying pan over low heat with a splash of water until just warmed through, or enjoy cold; the dressing will mellow as it sits.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Fish
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