I bought salmon a week ago and wanted to make it for dinner today

• 1–1½ lbs fresh salmon fillet
• 2 tablespoons butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of ½ lemon (optional for extra brightness)
• Salt and black pepper to taste
• Optional: fresh herbs (like parsley, dill, or thyme)

Pan-Seared Method (Crispy & Fast )

1. Pat the salmon dry with a paper towel and season both sides with salt and pepper.
2. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
3. Add the salmon skin-side down. Cook for 4–5 minutes, flip, and cook another 3–4 minutes (depending on thickness).
4. In the final minute, add lemon juice and zest. Spoon over the fillet.
5. Garnish with fresh herbs and serve immediately.

Oven-Baked Method (Tender & Fuss-Free )

1. Preheat oven to 400°F (200°C).
2. Place salmon on a foil-lined baking sheet.
3. Melt butter with garlic and lemon juice, then pour over the salmon.
4. Bake for 12–15 minutes, depending on thickness, until it flakes easily with a fork.
5. Garnish and enjoy!

Serving Ideas

Pair your salmon with:

• Steamed veggies like asparagus or green beans
• Roasted potatoes or sweet potato mash
• A crisp cucumber-dill salad or lemony quinoa

Final Note on Food Safety

If you’re ever in doubt, it’s always better to err on the side of caution. Eating spoiled seafood can lead to foodborne illnesses—definitely not worth the risk.

But if your salmon was frozen or passes all the freshness tests, it’s time to savor a satisfying and healthy dinner.

Pro tip: Next time, freeze any salmon you won’t use within 2 days—it locks in the flavor and gives you flexibility for future meals!

Want more salmon recipes or freezing tips? I’ve got plenty—just ask!