---
title: Saumon Poêlé, Beurre Citron-Moutarde (Pan-Seared Salmon with Lemon-Mustard Butter)
servings: 4
prep time: 8 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/salmon-dijon-lemon-skillet
---

Gather @dijon mustard{2%tbsp}, @fresh dill{0.3%bunch} and @black pepper{}.

Pat the @salmon{600%g} fillets dry and season both sides with @salt{} and pepper.

Warm the @olive oil{1%tbsp} 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. ~{10%seconds}

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

Flip and cook 2 minutes more, then lift the fillets onto a plate. ~{2%minutes}

Lower the heat, add the @garlic{2%clove} to the same pan, and cook 30 seconds until fragrant. ~{30%seconds}

Pour in the @white wine{80%ml} and let it bubble for 1 minute, then whisk in the @butter{40%g}, dijon, @lemon{1} zest and juice until glossy. ~{1%minutes}

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