Ojai Ginger Lemon Salmon

Enjoy this wonderful fish on top of mixed greens or steamed vegetables. You can also bake this dish. Simply bake the fillets after marinating them. Pan-frying, however, does give them a crispy texture.

Serves: 2Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 2


  • Zest of 1 large lemon
  • 2 Tbsp. lemon juice
  • 3 Tbsp. extra virgin olive oil, divided
  • 2 Tbsp. freshly grated gingerroot
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • Pinch cayenne pepper
  • 2 salmon fillets (8 oz. each)


  • In a medium bowl combine lemon zest, lemon juice, 2 tablespoons olive oil, ginger, salt, pepper, and cayenne pepper. Mix well.
  • Place salmon fillets a plastic bag or airtight container, and pour in the marinade. Put in the refrigerator and let marinate for 3–4 hours, or if you prefer, overnight.
  • In a large frying pan over medium heat, heat up 1 tablespoon olive oil.
  • Place the salmon fillets flesh-side down in the pan and cook for 4–5 minutes.
  • Flip to the skin side and cook for 3–4 minutes until the skin is crispy.
  • Serve on a bed of your favorite salad.