Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each)
  • 1 tsp Coarse Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil (for searing)
  • 4 medium Large Zucchini (approx. 800g)
  • Pinch Salt (for draining zucchini)
  • 4 Tbsp Unsalted Butter, divided
  • 4 cloves Garlic, finely minced
  • 1/4 cup Dry White Wine or Chicken Broth
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Prep the Zucchini: Spiralize the zucchini into noodles. Place the zoodles in a colander, sprinkle lightly with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry vigorously with paper towels before cooking (this is crucial to avoid a watery sauce).
  2. Season the Salmon: Pat the salmon fillets completely dry. Season all sides liberally with the measured salt and pepper.
  3. Prepare the Aromatics: Mince the garlic and chop the parsley. Measure out the lemon juice and the wine or broth.
  4. Heat the Pan: Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and 2 Tbsp of the butter. Wait until the butter stops foaming.
  5. Sear: Place the seasoned salmon fillets, skin-side down (if applicable), into the hot skillet. Sear for 4–5 minutes until the skin is golden and crispy and the sides have turned opaque halfway up the fillet.
  6. Cook and Baste: Flip the salmon. Add the remaining 2 Tbsp butter to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter/oil mixture over the fish for the remaining 1–2 minutes of cooking, until the internal temperature reaches 145°F (63°C). Remove the salmon and set it aside on a warm plate to rest.
  7. Sauté Garlic: Reduce the heat to medium-low. Add the minced garlic and red pepper flakes (if using) to the residual butter/oil in the pan. Cook for 30–60 seconds, until fragrant, taking care not to burn the garlic.
  8. Deglaze: Pour in the white wine or broth. Scrape up any brown bits (fond) from the bottom of the pan. Let the liquid reduce by half (about 1 minute).
  9. Finish Sauce: Stir in the fresh lemon juice and half of the chopped parsley. Taste and adjust seasoning as needed.
  10. Flash-Toss the Zoodles: Add the dried zucchini noodles to the pan. Toss them gently in the sauce for just 30–45 seconds. The goal is to lightly coat them and warm them through, keeping them slightly crunchy (al dente).
  11. Plate and Garnish: Divide the zoodles between four plates. Place a resting salmon fillet on top of each mound of noodles. Spoon any remaining sauce from the pan over the salmon and sprinkle with the remaining fresh parsley before serving.