This salmon features a sweet-tangy mustard and maple glaze with a crisp, golden skin and a moist, flaky interior. The glaze caramelizes slightly for a glossy finish while the flesh stays tender and buttery. It’s quick to make and works well for busy weeknights or an elevated weekend dinner. Serve warm with roasted vegetables, steamed greens, or a simple lemony salad for a complete meal. Leftovers are excellent chilled on salads or gently reheated.
Ingredients
- 4 skin-on salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper (to taste)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp soy sauce or tamari (optional, for depth)
- 1 tbsp chopped fresh parsley or chives (for garnish)
Instructions
- Pat the salmon dry with paper towels and season both sides lightly with salt and pepper.
- In a small bowl, whisk together the Dijon mustard, maple syrup, lemon juice, minced garlic, and soy sauce if using; set the glaze aside.
- Heat a large nonstick or stainless-steel skillet over medium-high heat until hot, then add the olive oil and swirl to coat.
- Place the fillets skin-side down in the pan, pressing gently for 10 seconds to ensure full contact and prevent curling.
- Cook skin-side down without moving for 4–6 minutes, until the skin is deeply golden and crisp and the sides of the fillet have cooked most of the way up.
- Flip the fillets carefully, add the butter to the pan, and spoon melted butter over the tops for 20–30 seconds to baste.
- Brush a thin layer of the mustard-maple glaze over the top of each fillet, then cook 1–3 more minutes, spooning pan juices and remaining glaze over the fish, until the salmon reaches your preferred doneness (about medium-rare to medium).
- Transfer the salmon to a plate and let rest for 2–3 minutes so juices settle. Spoon any remaining glaze from the pan over the fillets and sprinkle with chopped parsley or chives before serving.
Tips or Variations
- For extra-crisp skin, start with a cold pan and place salmon in before heating, then increase to medium-high once the fish is in place.
- Swap maple for honey or use stone-ground mustard for a grainy texture; serve with lemon wedges for added brightness.