Dijon Dill Seared Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones; remove if present. Season both sides lightly with 1/2 teaspoon of the salt and a few grinds of the pepper.

Make marinade

In a small bowl whisk together Dijon mustard, chopped fresh dill, lemon juice, 1 tablespoon olive oil, minced garlic, honey (or maple), remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and emulsified.

Coat salmon

Place the salmon, skin side down, on a tray or shallow dish. Spoon and brush the Dijon-dill marinade over the flesh side of each fillet, spreading to the edges. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to let flavors meld.

Heat pan

When ready to cook, remove salmon from fridge and let sit at room temperature for 10 minutes. Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 1/2 tablespoons olive oil and swirl to coat.

Sear skin-side down

Place each fillet in the pan, skin-side down, pressing gently with a spatula for the first 10 seconds to ensure full contact. Cook undisturbed for 4–6 minutes depending on thickness (about 4 minutes for 3/4-inch, up to 6 minutes for 1-inch), until the skin is crisp and the fish is cooked about two-thirds of the way through and opaque up the sides.

Finish flesh-side

Flip the fillets carefully and add 1 tablespoon unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the top of the fillets for 30–60 seconds to finish cooking and glaze the mustard-dill coating. Cook until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness.

Rest & serve

Transfer fillets to a warm plate and loosely tent with foil. Let rest 2–3 minutes. Taste and adjust seasoning with additional salt/pepper if needed. Garnish with extra fresh dill and serve with lemon wedges alongside.