Equipment
Ingredients
Salmon
- 2 salmon steaks, bone-in
Mustard-Lemon Marinade
- 30 g dijon mustard
- 15 g whole grain mustard
- 30 ml lemon juice, freshly squeezed
- 30 ml olive oil
- 1 garlic, minced
- 5 g fresh dill, finely chopped
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Frying
- 15 ml avocado oil
Nutrition (per serving)
Method
In a mixing bowl, whisk together the Dijon mustard, whole grain mustard, lemon juice, olive oil, minced garlic, fresh dill, kosher salt, and black pepper until completely emulsified.
Place the salmon steaks in a shallow dish and pour the marinade over them, ensuring all sides are well coated. Let marinate at room temperature for 30 minutes.
Heat the avocado oil in a large skillet over medium-high heat until it shimmers and lightly smokes.
Remove the salmon steaks from the marinade, letting any excess drip off to prevent burning in the pan. Carefully place the steaks in the hot skillet and sear undisturbed for 4 minutes per side.
Remove the salmon from the pan once the internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit). Transfer to a plate and let rest for 5 minutes before serving.
Chef's Notes
- Bringing the salmon to room temperature during the marinating process ensures even cooking from edge to center.
- Leaving the marinade slightly textured by using whole grain mustard encourages better crust development in the pan.
- Always use a high smoke point oil like avocado or grapeseed oil for searing fish to avoid bitter flavors from burnt oil.
- Salmon steaks contain the central bone and belly flaps, which offer a richer flavor and help keep the meat moist compared to standard fillets.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Gently pan-fry over low heat or microwave at 50 percent power to avoid drying out the fish.
