Salmon is my favorite fish and in the Pacific Northwest we have some of the absolute best salmon on the planet.  This recipe is probably the simplest one I could post. I didn’t make this one over the grill this time because the buckets of rain were a little bit of a barrier to being outside. But in a cast iron skillet, you can achieve good flavors and you really don’t need much other than lemon or white wine, salt and pepper and an herb or two.  The zucchini and yellow squash noodles are so easy to prepare and soooo delicious with a little garlic, butter, splash of wine and your favorite herbs. This is just a simple dish that comes together quickly.  A perfect midweek meal for us while Mac catches up on Ozark and we can finally get to the last season.


Makes 2 portions
  • (2) 6 – 8 oz wild caught salmon filets, skin on
  • 1 T extra virgin olive oil, plus 1 tablespoon for noodles
  • 1-2 T fresh lemon juice, plus more for noodles
  • 1 T cracked black pepper
  • 1/2 tsp of Kosher salt
  • 1 T unsalted butter
  • 2 organic zucchini, skin on – prepped into noodles
  • 2 organic yellow squash, skin on – prepped into noodles
  • 2 shallots, sliced
  • 2 T fresh garlic, minced
  • 1/2 tsp of red chili flakes (optional)
  • Splash of white wine – sauvignon blanc or pinot blanc (approximately a 1/4 cup)
  • 1/4 C of fresh herbs, chopped (organic basil, parsley, mint, chives – you choose! Or a combination of herbs)

Squeeze lemon juice over filet, sprinkle with salt and a generous amount of cracked black pepper. In a cast iron pan, drizzle 1 tablespoon olive oil on medium meat. Lay salmon filets skin side down in the hot pan and cook for 4-5 minutes until skin begins to crisp. Remove from heat and in the same skillet, place salmon under boiler for 1-2 minutes, until desired cook is achieved.  We like our salmon, medium rare, which means just a minute under the broiler. Remove from oven and set aside. In a separate skillet, add 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter on medium heat.  When butter is melted, add shallots and cook for one minute. Add zucchini and yellow squash noodles, 1 tablespoon lemon juice, a splash of white wine and minced garlic and cook for 3-4 minutes, continuously rotating in pan. Toss in herbs, chili flakes and season with salt and pepper. Remove from heat and plate up noodles evenly, top each with a salmon filet, slice of lemon and more herbs if so desired. (my photo should have shown this!!)  Serve with artisan bread and a glass of your favorite wine.  That’s it!


My other favorite addition to grilled or pan seared salmon is a pistou finish. This adds a fresh element to the rich fish that just takes it over the top. It only takes a teaspoon or two.