Recipe

  • Takes about 15-20 minutes, depending on thickness of fish

Ingredients

  • Salmon fillets skin-on, works with bbq cuts also
  • Olive oil
  • Soy sauce
  • Whole grain mustard (we usually use Maille Old Style mustard, but I think Trader Joe’s has an equivalent product)

Preparation

Note: Non-stick pan preffered over cast iron due to acidity of mustard

  • Heat pan with olive oil at medium heat
  • Add 1.5 teaspoons of mustard
  • Add 1.5 tablespoons of soy sauce
  • Stir
  • Add fish skin side up
  • Flip when sides show cooked almost half way through (maybe 5-6 minutes)
  • Flip again, cook until thickest part is at least at 155°F
    • If no meat thermometer is available, just cut the fish in half and inspect visually
    • Light pink and tough means overdone
    • Dark wet slimy pink means undercooked

Serving

Pairs well with:

  • Bulgur
  • Rice
  • Cooked greens
  • Fresh salad