Crispy Mustard Dill Salmon
Course: Main Course
Cuisine: American, Dairy-free, Gluten-free, Kosher, Paleo, Pescatarian, Weight Watchers
Keyword: 9 days, Egg-free, Freestyle Points, Healthy, Husband-approved, Make-ahead, Nut-free, Super Simple, Weeknight Dinner, Wheat-free
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 17 minutes
Crispy Mustard Dill Salmon is so easy to make. You can have perfect, flaky salmon to crumble over your salad for lunch or serve hot and fresh with rice and vegetables for a healthy, delicious dinner.
- 4 Fillets 4-6oz Salmon, skin removed
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 4 teaspoons Ground Mustard Powder
- 1 teaspoon Dill
- 2 Tablespoons Oil
Heat 1 TBS of Oil in a large (10-12”) skillet on Med-High heat.
Sprinkle the salmon fillets evenly, front and back with the Kosher Salt, Black Pepper, Dry Mustard Powder and Dill. Pat the dry spices into the flesh.
Place two fillets into your skillet and sear for 7 minutes, flip and continue to cook for 7 more minutes. Set those fillets aside and add the last Tablespoon of Oil and the final two fillets. Cook 7 minutes/side. Each side should be crispy and brown. To quote Anne Burrell “Brown food tastes good.”
All of the seasoning in this Crispy Mustard Dill Salmon Recipe is intended to be divided between each filet, front and back. So for convenience, I’m including here the measurements for each side of each fillet. Per fillet, per side, you need: ⅛ teaspoon Kosher Salt, Pinch Black Pepper (1/16 tsp), ½ teaspoon Dry Mustard Powder, ⅛ teaspoon Dill. Also, I fried two fillets at a time in 1 TBS of oil per batch.
Serve hot and fresh immediately or you can refrigerate and serve either hot or cold within a few days. I love to use this recipe for meal prep. I keep the salmon crumbled up for salads. Yum!
Serving: 1g | Sodium: 589.7mg | Sugar: 0.1g | Cholesterol: 202mg | Calories: 590kcal | Fat: 26.3g | Protein: 88.7g | Carbohydrates: 0.9g