Ingredients:

  • 4 centre-cut Salmon Fillets, 6 oz (170g) each, skin on or off
  • 1 Tbsp (15 ml) High-Quality Olive Oil (for searing)
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2.5g) Freshly Ground Black Pepper
  • 3 medium Zucchinis (Courgettes), about 1 lb (450g), spiralized or julienned
  • 4 Tbsp (56g) Unsalted Butter, cold and cubed
  • 4 large cloves Garlic, finely minced
  • 1 large Lemon, zest of (approx. 1 tsp)
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • ¼ cup (60 ml) Dry White Wine or Chicken Stock (optional, for deglazing)
  • 3 Tbsp Fresh Parsley, finely chopped (flat-leaf preferred)
  • Pinch of Red Pepper Flakes (optional)
  • Salt and Pepper to taste

Instructions:

  1. Prep the Zoodles: Spiralize the zucchini and place them in a colander. Lightly toss with a pinch of salt to draw out excess moisture. Set aside.
  2. Prep the Salmon: Pat the salmon fillets completely dry using paper towels. Season aggressively on all sides with salt and pepper.
  3. Prep the Sauce Ingredients: Measure out the butter, mince the garlic, squeeze the lemon juice, and chop the parsley.
  4. Heat the Pan: Place a large skillet over medium-high heat. Add the olive oil and wait until it shimmers.
  5. Sear the Salmon: Place the salmon fillets skin-side down (if using skin-on) and press gently for 10 seconds. Cook undisturbed for 4–5 minutes until the skin is crisp and the flesh has turned opaque halfway up. Flip and cook for another 2–3 minutes, or until cooked through (145°F / 63°C).
  6. Rest: Remove the salmon from the pan and set aside on a plate, loosely tented with foil.
  7. Build the Sauce Base: Reduce the heat to medium-low. Add the cubed unsalted butter and the minced garlic to the same pan. Cook for 30–60 seconds until fragrant—do not let the garlic burn.
  8. Deglaze and Finish: If using, pour in the wine or stock and scrape up any browned bits (fond) from the pan bottom. Stir in the lemon zest and lemon juice. Bring to a very gentle simmer.
  9. Sauté the Zoodles: Add the zucchini noodles to the pan and toss quickly for 60–90 seconds to coat them in the sauce and heat them through, keeping them crisp.
  10. Adjust Seasoning: Stir in the fresh parsley and red pepper flakes (if using). Taste the sauce and adjust salt and pepper.
  11. Assembly: Divide the hot zucchini noodles among the serving plates. Place a perfectly seared salmon fillet on top of the noodles. Spoon any remaining lemon garlic butter sauce over the salmon and noodles. Serve immediately.