Ingredients
- 1 3/4 pound wild salmon
- 1/2 cup prepared Dijon mustard
- 2 tablespoons fresh dill weed
- 2 tablespoons butter or olive oil
- freshly ground pepper to taste
- 1 lemon (juiced)
Optional Garnish
- Greek Yogurt Aioli (recipe below or traditional Aioli)
- additional dill weed
Instructions
- Skin salmon then cut the fillet in half lengthwise into two, long 1/2-inch thick pieces. Then cut these long, thin fillets into 3-inch wide pieces. (see notes)
- Mix the Dijon mustard and dill together in a shallow bowl.
- Dredge salmon in the mustard dill sauce.
- Warm frying pan over medium-high heat and add oil or butter.
- Cook salmon 1-2 minutes on each side until done to your liking.
- Season to taste with lemon juice and a of couple grinds of black pepper.
- Serve and garnish as desired.
Notes
We recommend organic ingredients when possible.
To skin your salmon place the fillet skin side down on a cutting board. Then using some kosher salt, coat the tail (narrower) end of the fish—this will help you grip the fillet and keep it from slipping between your fingers. You can also use a paper towel to hold the fish. Then using a sharp knife make a cut into the flesh of the tail end of the fillet. Cut along the full length of the fillet holding the skin of the fillet firmly between the knife and the cutting board. Remove and discard the skin.
To cut the fillet in half lengthwise place the fillet flat on your cutting board. Start cutting the fish where it’s thicker than 1/2-inch and continue cutting straight across the entire fillet.
If you don’t want to cut the fillets in half horizontally, you don’t need to. It just makes for a quicker cooking method that’s super easy to get salmon cooked just right.
If you don’t have fresh dill feel free to substitute dried. 3 teaspoons fresh equals 1 teaspoon dried.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
