Steps

1. Step 1

   Mince the garlic, grate the lemon zest and squeeze the juice, and slice the basil. Pat the salmon dry with paper towels. Season all sides with ½ tsp salt and the pepper. Have a large nonstick or well-seasoned skillet and a spatula ready; all four fillets should fit without crowding. For the meal, cook the salmon when the rice has about 15 minutes left and keep the white beans separate.

   10 min

   • 4 skin-on salmon fillets (6 oz each)
   • ½ tsp fine salt
   • ¼ tsp black pepper
   • 3 cloves garlic
   • 1 tsp lemon zest
   • 2 tbsp lemon juice
   • 2 tbsp fresh basil
2. Step 2

   Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering. Add the salmon flesh-side down, laying it away from you to avoid splashes. Cook without moving for 5 minutes, until golden; lower the heat if it starts to smoke.

   5 min

   • 4 skin-on salmon fillets (6 oz each)
   • 1 tbsp olive oil
3. Step 3

   Carefully turn the salmon skin-side down and reduce the heat to medium. Cook for about 4–6 minutes, depending on thickness, until the center is opaque and flakes gently. For your opaque-throughout preference, remove it when a thermometer inserted sideways into the thickest part reads 145°F. Transfer to a warm plate.

   5 min · 145°F

   • 4 skin-on salmon fillets (6 oz each)
4. Step 4

   Let the salmon rest for 3 minutes. While it rests, reduce the skillet heat to medium-low. Add the remaining 1 tbsp olive oil and garlic; stir for 30 seconds, just until fragrant, without browning the garlic. Add the water and remaining ¼ tsp salt, scraping up the golden bits, and simmer for 1 minute. Turn off the heat and stir in the lemon juice, zest and basil. Taste and adjust with a small pinch of salt if needed. Spoon the sauce over the salmon and serve with the rice and vegetables; do not return the cooked fish to the heat.

   3 min

   • ¼ tsp fine salt
   • 1 tbsp olive oil
   • 3 cloves garlic
   • 1 tsp lemon zest
   • 2 tbsp lemon juice
   • ¼ cup water
   • 2 tbsp fresh basil

Where it’s from

Written by TableFare

Saved Oct 12, 2026