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)
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.
