Ingredients:

  • 4 (6-oz / 170g) Salmon fillets, center-cut, skin-on
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) Cracked black pepper
  • 3 tbsp (45g) Dijon mustard
  • 1 tbsp (15g) Whole grain mustard
  • 1 tbsp (15ml) Honey
  • 1 clove Garlic, minced into a paste
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tbsp (4g) Fresh dill, finely chopped

Instructions:

  1. Pat the salmon fillets completely dry using paper towels.
  2. Season the flesh side of the fish with salt and pepper.
  3. Whisk the Dijon, whole grain mustard, honey, garlic, and lemon juice in a small bowl until smooth and velvety.
  4. Heat the olive oil in your skillet over medium high heat until it shimmers and wisps of smoke appear.
  5. Place the salmon skin side down in the pan. Press down lightly with a spatula for 10 seconds to prevent curling.
  6. Cook for 4 to 5 minutes without moving the fillets until the skin is browned and crispy.
  7. Flip the fillets carefully using a thin spatula.
  8. Brush the thick mustard glaze generously over the crispy skin side.
  9. Cook for another 3 to 4 minutes until the sides are opaque and the fish feels firm.
  10. Remove from heat and garnish with the fresh dill immediately.