Bright, tangy and perfect for an easy weeknight meal! This delicious salmon recipe is one of my favorites and is loaded with so much flavor!
I’m a firm believer that every salmon lover needs that go-to recipe in their arsenal that they know will come out perfect every single time. Well loves, THIS IS IT! This pan seared salmon with lemon dijon sauce is one of my most requested dishes and we’ve been making it for as long as I can remember. It’s simple and easy, bursting with fresh lemon flavor and tangy mustard and requires very minimal ingredients too! It’s the perfect dinner for any day of the week!
- Salmon fillets: Are flakey and mild in flavor which really lets your other ingredients/flavors shine! (Can use fresh or frozen salmon. See section below for info on both.)
- Lemons: Adds brightness and a little freshness to your dish!
- Dijon mustard: Adds some tang and gives your salmon a burst of flavor.
- Garlic: Adds some aromatics to compliment the tangy mustard and lemon.
- Seasonings – salt, pepper, dried dill & paprika: Adds a touch of color to your salmon and helps to bring out the other flavors too!
Fresh Salmon vs. Frozen Salmon
Fresh vs. frozen, skin on vs. skin off… Geez it seems like there’s so many decisions to make when it comes to buying salmon today! (Wouldn’t you agree?!) And trust me, trying to choose the “right one” can get a little…err…overwhelming at times. But don’t worry loves because I’ve got you covered! Below are few pro’s and cons of each that I’ve personally found to be helpful whenever I’m trying to decide what kind of salmon to buy. I hope this helps!
- Fresh salmon: Usually better quality, not as fatty, can be a little expensive & might have a strong “fishy” smell.
- Frozen salmon: More convenient, usually no “fishy” smell, might not be the best quality or may be very fatty too.
- Skin on: Usually more expensive but you can crisp the skin up (if you like crispy skinned salmon) & if you accidentally burn the skin the filet itself won’t be burned!
- Skin off: Usually easier to find & cheaper but if you’re not careful you could burn the filet.
I personally love using fresh salmon for most of my recipes and have to give a huge THANK YOU to Kvaroy Arctic for sending me the beautiful filets pictured!
Kvaroy Arctic Salmon
I have to admit loves, I’m completely impressed with Kvaroy Arcitc and their quality of salmon! (I’ve received a few shipments of fresh fish before but this salmon was in a class all of it’s own.) Not only was the fish packaged amazingly well, but it also arrived incredibly fast and was still fressing cold too! But I think what I love the most about their fish is that all of their salmon is sustainibly raised, free from chemicals, anitbitoics and hormones AND has double the amount of omega-3’s from other farmed salmon too! (Which makes sense considering their fillets have officailly been certified by the American Heart Association.)
If you’re looking for some really good fresh salmon, then make sure to check them out at a Fulerton Fish Market and Whole Foods near you soon!
How to make salmon with a lemon dijon sauce
This is by far one of my favorite ways to make salmon! (Now that I think about it, we probably have it at least 1-2 times every other week. 😉 ) But it’s so easy and falvorful, it’s hard NOT to crave it every time we have salmon for dinner! Check out these easy steps below:
- Whisk your lemon juice, dijon mustard, garlic and dried dill together in a bowl. Then divide your sauce in half into two smaller bowls and set them aside. (One bowl is for the raw salmon, the other is to serve with your cooked salmon.)
- Next, place your salmon fillets on a tray and pat them dry with a paper towel. Take one of your sauce bowls and brush your sauce over the filets. Then season them with salt, pepper and paprika to taste.
- Next, heat a large skillet over medium high heat and spray it with non-stick cooking spray. Once the pan is hot, place your salmon fillets SKIN SIDE UP in the pan and cook for 3-4 minutes. Flip your fillets over and cook for 2-3 more minutes or until the salmon is cooked to your preferred doneness.
- Remove the salmon from the pan and serve immediately with your reserved sauce!
- For a crispier skin: Place your salmon fillet in the pan SKIN SIDE DOWN and let it sear for 4 minutes. Then flip it and cook for 1-2 more mintues.
- For no skin: Make sure to brush and season both sides of the salmon before putting it in your pan. Then follow the rest of the original instructions. (It doesn’t matter what side you put in the pan first! 😉 )
And there you have it loves! An easy healthy dinner that’s rich in flavor and perfect for any day of the week. I hope you enjoy this lemon dijon salmon recipe just as much as we do!
Have a terrific day everyone!
More recipes you might like:
- Pan Seared Scallops with Lemon Basil Garlic Butter
- Sheet Pan Maple Mustard Salmon Dinner
- Pineapple Stuffed Teriyaki Chicken
- Grilled Jerk Chicken Kabobs
- Chipotle Salmon Tacos with Mango Salsa
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Pan Seared Salmon with Lemon Dijon Sauce
- 4 salmon fillets
- ½ cup lemon juice
- 4 tsp dijon mustard
- 4 garlic cloves, minced
- ½ tsp dried dill
- Salt & pepper, to taste
- Paprika, to taste
- Whisk your lemon juice, dijon mustard, garlic and dill together in a bowl. Then divide your sauce in half into two smaller bowls and set them aside. (One bowl is for the raw salmon, the other is to serve with your cooked salmon.)
- Next, place your salmon fillets on a tray and pat them dry with a paper towel. Take one of your sauce bowls and brush your sauce over the fillets. Then season them with salt, pepper and paprika to taste.
- Next, heat a large skillet over medium high heat and spray it with non-stick cooking spray. Once the pan is hot, place your salmon fillets SKIN SIDE UP in the pan and cook for 3-4 minutes. Then flip your fillets and cook for 2-3 more minutes or until the salmon is cooked to your preferred doneness.
- Remove the salmon from the pan and serve immediately with lemon wedges and your reserved sauce.
- For crispier skin: Place your salmon in the pan SKIN SIDE DOWN and sear for 4 minutes. Then flip the fillet and cook for 1-2 more minutes.
- For salmon with no skin: Brush the sauce and season both sides of your salmon fillets. Then follow the rest of the original instructions.