Pan-Seared Ranch Salmon Filet
This is such a simple recipe for delicious salmon filets that can be dressed down for an easy weeknight dinner, or dressed to the nines for a dinner party! The beautiful, light flavor of the fish is accented with bold Dijon flavors and a little bit of crunch to make such a satisfying and healthy main dish.
4 salmon filets, skin on, bones removed
Pinch of salt and pepper
2 tablespoons of Dijon mustard
1/2 cup of panko breadcrumbs
1 tablespoon of extra virgin olive oil
1/2 tablespoon of onion powder
1/2 tablespoon of garlic powder
1 teaspoon of dried chives
1 teaspoon of dried dill
1. Pat the salmon dry and season liberally with salt and pepper. Spread the Dijon mustard on top and sides of each filet.
2. In a small bowl, combine the panko, olive oil and seasonings. Sprinkle the panko mixture evenly over all of your salmon filets.
3. Heat a cast iron skillet over medium-high heat and add a drizzle of olive oil. When the oil starts to shimmer, place the salmon, skin-side down, in the pan. Cook until the skin is golden brown, about 4 minutes. Place a lid (or a sheet pan) over the cast iron pan to cover the salmon. Reduce the heat to medium and cook until the internal temperature reaches 125°F.
4. Transfer salmon filets to plates and squeeze half a lemon over the filets. Serve immediately with your favorite sides, like a beautiful broccolini or roasted Brussels sprouts. Enjoy!