Saumon Poêlé, Beurre Citron-Moutarde (Pan-Seared Salmon with Lemon-Mustard Butter)

Method

1. 1

   Pat the salmon fillets dry and season both sides with salt and pepper.

2. 2

   Warm the olive oil in a nonstick skillet over medium-high heat and lay the fillets skin-side down, pressing gently for the first 10 seconds so the skin doesn't curl.

3. 3

   Cook undisturbed until the skin is crisp and the fish is opaque two-thirds of the way up the side, about 5 minutes.

4. 4

   Flip and cook 2 minutes more, then lift the fillets onto a plate.

   💡 Pull the salmon while the center still looks slightly translucent — it keeps cooking off the heat.

5. 5

   Lower the heat, add the garlic to the same pan, and cook 30 seconds until fragrant.

6. 6

   Pour in the white wine and let it bubble for 1 minute, then whisk in the butter, dijon, lemon zest and juice until glossy.

7. 7

   Return the salmon to the pan to warm through, spoon the sauce over the top, scatter with dill, and serve at once.