How to Cook Salmon 3 Easy Ways (Pan-Seared, Air Fryer & Roasted)

Ingredients

• 1.5 lb Salmon Fillet, skin‑on (cut into 2‑inch pieces for bites, keep some whole for pan‑sear and sheet‑pan)
• 2 tbsp Avocado Oil (high‑heat neutral oil)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• 3 tbsp Unsalted Butter (cut into cubes)
• 3 cloves Garlic Cloves (minced)
• 1 tsp Lemon Zest (fresh zest only)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Fresh Oregano (optional, can use dried ¼ tsp)
• 2 tbsp Balsamic Vinegar (for firecracker marinade)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Crushed Red Pepper Flakes (adjust heat to taste)
• 1 tbsp Brown Sugar (adds caramelization)
• 1 tsp Fresh Ginger (grated)
• 1 tbsp Dijon Mustard (for sheet‑pan glaze)
• 1 tbsp Honey (for glaze and caramelization)
• 1 tsp Greek Seasoning (or any herb blend)
• 2 cup Broccoli Florets (cut into bite‑size pieces)
• 2 tbsp Feta Cheese (optional, crumbled)
• 1 medium Sweet Potato (optional side, can microwave)

Instructions

1. Trim and Prepare Salmon

   Pat the salmon dry with paper towels, trim any ragged edges, and if desired, remove the skin by sliding a paper‑towel‑covered hand between flesh and skin; set aside skin for the pan‑seared portion and cut the rest into bite‑size chunks for the firecracker and sheet‑pan recipes.

   Time: PT5M

2. Season and Sear Lemon Garlic Butter Salmon

   Heat the skillet over high heat, add avocado oil to coat the bottom. Place the skin‑side fillet skin‑down, press gently for 30 seconds, season with salt and pepper. Cook until the skin crisps and the fish releases easily (about 4‑5 minutes). Flip and cook the flesh side 2‑3 minutes until opaque.

   Time: PT8M

   Temperature: 450°F

3. Make Lemon Garlic Butter Sauce

   Remove the salmon and keep warm. Reduce heat to medium, add butter, minced garlic, lemon zest, a splash of lemon juice, and a pinch of oregano. Stir until butter melts and sauce is fragrant (2‑3 minutes). Spoon sauce over the salmon before serving.

   Time: PT3M

   Temperature: Medium

4. Prepare Firecracker Marinade

   In a small bowl combine avocado oil, balsamic vinegar, soy sauce, crushed red pepper, brown sugar, grated ginger, and a minced garlic clove. Reserve half the mixture for later; toss the salmon bite pieces in the remaining half and let marinate while you clean up (about 10 minutes).

   Time: PT5M

5. Air‑Fry Firecracker Salmon Bites

   Preheat the air fryer to 400°F for 2‑3 minutes. Arrange the marinated salmon bites in a single layer in the basket. Air‑fry 8 minutes, shaking halfway, until caramelized and cooked through. Toss with the reserved sauce before serving.

   Time: PT8M

   Temperature: 400°F

6. Prepare Sheet‑Pan Glaze and Broccoli

   In a bowl whisk together Dijon mustard, balsamic vinegar, honey, Greek seasoning, salt, and pepper. Toss broccoli florets with a drizzle of avocado oil, salt, and pepper. Place salmon fillets (skin‑on) on a parchment‑lined baking sheet, brush both sides with the glaze, and arrange broccoli around them.

   Time: PT10M

7. Roast Salmon and Broccoli

   Place the sheet pan in a pre‑heated oven at 450°F. Roast for 10‑12 minutes, until the salmon flakes easily and the broccoli edges are caramelized. If using, sprinkle crumbled feta over the salmon during the last 2 minutes.

   Time: PT12M

   Temperature: 450°F

8. Finish and Serve

   Remove all three dishes from heat. Serve the lemon garlic butter salmon with a side of mashed potatoes (optional), the firecracker bites as a snack or appetizer, and the sheet‑pan salmon with broccoli as a complete dinner. Garnish with fresh lemon wedges and extra herbs if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

3g