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Pan Fried Salmon with Mustard Topping

Kristine Kidd
The fish is succulent, flavorful and takes only a few minutes to put together, thanks to a thin coating of mayonnaise mixed with mustard. I love to use wholegrain Dijon mustard, but regular Dijon mustard also yields great results. Although optional, a simple sauce of Greek yogurt mixed with more mustard, fresh lemon juice and a little olive oil adds extra goodness to both the fish and vegetables. The sauce so quick to make, you can stir it together while the fish cooks. Leftover sauce makes a satisfying dip for veggies. Makes 2 servings

Ingredients
  

Salmon

  • 1 8-10 oz salmon fillet, pin bones removed*
  • Coarse kosher salt and freshly ground black pepper
  • Mayonnaise
  • Wholegrain Dijon mustard or regular Dijon mustard
  • Extra-virgin olive oil

Mustard Sauce

  • 1/3 cup Greek yogurt
  • 1 tablespoon wholegrain Dijon mustard or regular Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil

Instructions
 

  • For the salmon: Pat the fish dry and arrange skin side down on a plate. Sprinkle with salt and pepper. Spread a thin layer of mayonnaise over the top of the fish, and then spread a little mustard over the mayonnaise. Heat a heavy medium skillet (cast iron will yield crispy skin) over medium-high heat. Add enough oil to coat the bottom of the pan. Lay the fish in the pan, skin side down. Cover the pan and cook the fish until just springy to the touch, about 10 minutes for every inch of thickness, do not turn the fish over. Transfer the fish to a plate.
  • Meanwhile, prepare the sauce: Combine the yogurt mustard, lemon juice and oil in a small bowl and mix to blend. Season to taste with salt and pepper.
  • Cut the fish into two pieces and transfer to plates. Serve with the sauce.

Notes

*Pin bones are small bones that run down the length of fish fillets. Check to see if they are there by running a finger across the flesh side of the fish. If they have not been removed, pull them out with needle nosed pliers or strong tweezers.
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