This is why Salmon tastes better in Restaurants

Ingredients

• 2 pieces Salmon Fillets (6‑ounce fillets, skin on, belly removed)
• 2 tablespoons Fresh Dill (finely sliced)
• 1 teaspoon Kosher Salt (plus a pinch for the sauce)
• 1 tablespoon Olive Oil (for pan‑searing)
• 4 tablespoons Unsalted Butter (2 Tbsp for cooking, 2 Tbsp for sauce, cut into cubes for sauce)
• 2 cloves Garlic (minced)
• 0.25 cup Dry White Wine (use a cooking wine you would drink)
• 0.25 cup Chicken Stock (low‑sodium)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Lemon Juice (freshly squeezed)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Heavy Cream (adds richness to the sauce)

Instructions

1. Prepare the salmon

   Remove the belly portion, check for pin bones, and if the skin has any scales, gently scrape them off. Slice the fillets into individual portions.

   Time: PT5M

2. Season and add dill

   Lay the fillets skin side down, sprinkle ½ tsp salt over each, and press a thin layer of chopped dill onto the flesh side.

   Time: PT2M

3. Sear the salmon

   Heat the skillet over medium‑low heat, add 1 Tbsp olive oil, then place the salmon skin side down. Press gently with a spatula and cook for 4 minutes without moving.

   Time: PT4M

   Temperature: Medium low

4. Flip and finish cooking

   Flip the fillets, add 2 Tbsp butter to the pan, and cook another 3 minutes, basting the fish with the melted butter.

   Time: PT3M

   Temperature: Medium low

5. Remove salmon and keep warm

   Transfer the cooked salmon to a warm plate, skin side up, and loosely cover with foil.

   Time: PT1M

6. Make the sauce – start with clarified butter

   In a small saucepan, melt 1 Tbsp butter over medium heat, add minced garlic and sauté for 30 seconds.

   Time: PT2M

   Temperature: Medium

7. Deglaze with white wine

   Add ¼ cup white wine, increase heat to medium‑high, and reduce by half (about 2 minutes).

   Time: PT2M

   Temperature: Medium high

8. Add chicken stock and reduce

   Stir in ¼ cup chicken stock, bring to a simmer, and reduce until the sauce thickens slightly (2 minutes).

   Time: PT2M

   Temperature: Medium

9. Finish the sauce

   Whisk in 1 tsp Dijon mustard, 1 tsp lemon juice, a pinch of salt and pepper. Lower the heat, then whisk in the remaining 2 Tbsp butter cubes one at a time until smooth. Finally, stir in 2 Tbsp heavy cream.

   Time: PT5M

   Temperature: Low

10. Plate and serve

    Drizzle the creamy mustard sauce over the rested salmon, garnish with a few extra dill fronds if desired, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

25 g

Fiber

0 g