Equipment
* optional
Ingredients
Salmon
- 2 salmon steaks, bone-in, skin-on
Mustard-Lemon Marinade
- 30 g dijon mustard
- 30 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 30 ml olive oil
- 1 garlic, minced
- 5 g fresh dill, finely chopped
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 679 kcal
- Protein
- 50 g
- Carbohydrates
- 11 g
- Fat
- 67 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 4555 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 69 mg
- Calcium
- 579 mg
- Iron
- 24.5 mg
- Magnesium
- 604 mg
- Phosphorus
- 606 mg
- Zinc
- 1.9 mg
- Vitamin A
- 552 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the Dijon mustard, lemon juice, lemon zest, 15ml of olive oil, minced garlic, fresh dill, kosher salt, and black pepper. Whisk vigorously until the marinade emulsifies into a smooth, cohesive sauce.
Place the salmon steaks in a shallow dish and pour the marinade over them. Turn the steaks to coat both sides evenly. Let marinate at room temperature for 15 to 20 minutes to absorb the flavors while taking the chill off the fish.
Heat the remaining 15ml of olive oil in a skillet over medium-high heat until the oil is shimmering and slides easily across the pan.
Carefully place the marinated salmon steaks in the hot skillet, gently shaking off excess marinade to prevent burning. Sear without moving them for 3 to 4 minutes to develop a rich, golden-brown crust.
Using a fish spatula, carefully flip the salmon steaks. Cook for an additional 3 to 4 minutes. For optimal food safety, verify the internal temperature reaches 63C/145F using an instant-read thermometer.
Transfer the salmon to a warm plate and let it rest for 3 minutes before serving to allow juices to redistribute. Garnish with extra lemon wedges if desired.
Chef's Notes
- When working with raw fish, maintain a clean workspace and wash hands thoroughly to avoid cross-contamination with other ingredients.
- Unlike standard fillets, salmon steaks contain the pin bones and central spine. Remind diners to eat carefully and navigate around the central bone structure.
- Mustard acts as a fantastic natural emulsifier, binding the watery lemon juice and the fatty olive oil into a cohesive, velvety sauce that clings beautifully to the fish.
- If you prefer a medium-rare finish and are comfortable with the risks of undercooked seafood, aim for an internal temperature of 50C/120F, bearing in mind the standard food safety recommendation remains 63C/145F.
Storage
Refrigerator: 2 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in plastic wrap and aluminum foil.
Reheating: Reheat gently in a skillet over low heat or in a 135C/275F oven to prevent drying out.
Troubleshooting
Salmon skin or flesh sticks to the skillet.
Cause: The pan was not sufficiently heated before adding the fish, or the fish was moved too early before a crust could form.
Fix: Use a thin, flexible metal spatula to scrape firmly under the crust. If it tears significantly, serve the presentation-side up.
Prevention: Ensure the oil is shimmering hot before adding the salmon, and allow a proper, undisturbed crust to form before attempting to flip.
Exterior of the salmon is burnt but the interior is raw.
Cause: Heat was too high, or excess marinade containing mustard scorched in the pan.
Fix: Lower the heat immediately, add a splash of water to the pan, and cover with a lid to steam-cook the interior gently.
Prevention: Wipe off excess marinade before cooking and manage heat levels, dropping to medium if the oil begins to smoke.
Cultural Context
Pan-frying salmon steaks with a vibrant, highly acidic sauce is a technique heavily rooted in French bistro cooking, which was later adopted into everyday American weeknight dinner repertoires. The pairing of sharp, pungent Dijon mustard and bright citrus cuts flawlessly through the natural, rich fattiness of the salmon, creating a perfectly balanced flavor profile.
