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Pan-fried Salmon with Honey Mustard Sauce

   

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Pan Fried Honey Mustard Salmon
A decent meal of pan-fried salmon with steamed vegetables … done in about 15-20 minutes

I’m always experimenting with easy ways to serve grilled/pan-fried salmon at home (so far I have tried salt & pepper, soy ginger, wasabi butter, mustard, miso salmon, salmon with creamy sauce). I hope that one day, I have the chance to showcase all the versions I tried in this blog. Eating out is getting more and more expensive these days, and with home cooking, I feel that it allows me to enjoy my fave food more regularly, lol. And at least I know that my food is cooked using good fresh ingredients (fish bought on the same day, fresh/organic herbs, good quality olive oil etc).

This is another of such dish where it is fast, cheap and pretty effortless to whip up. It takes about 15 minutes to prepare and cook the salmon. Almost as simple as my quickie grilled salmon, this is great when I fancy something a little more elaborate than the simple but still delicious salt and pepper version.

Recipe for Pan-fried Salmon with Mustard Sauce

Ingredients
(Makes two salmon fillets, for two)
Adapted from Cooking Light

- 2 tsp wholegrain mustard
- 1 tsp honey
- 1/4 tsp dried dill (or 1/2 tsp chopped fresh dill)
- salt & pepper
- 2 pieces of salmon fillet
- butter or olive oil

Directions
1. Pull out the bones from the salmon fillet using your fingers or a tweezer.
2. Season the skin side of the fish with salt (rub) & black pepper.
3. Combine mustard, honey and dill in a bowl. Spread the marinade over the top of the salmon.
4. Melt a knob of butter and spread it evenly on the pan (or use olive oil). Pan-fry the salmon fillet, skin side down first, for about 4 minutes each side over medium fire.
5. Serve the salmon skin side down. Scoop the marinade sauce left on the pan and spread over the top of the salmon fillet.

Pan Fried Honey Mustard Salmon
Pan-fried Honey Mustard Salmon with Steamed Vegetables

In case you are wondering how I prepared my side dish of steamed vegetables, here are the steps (pretty shabby method).

Recipe for Steamed Vegetables with Sesame Seeds (Side Dish)

1. Toast some sesame seeds in a dry pan till fragrant and golden brown. Set aside.
2. Steam some cut vegetables (I had broccoli, french beans and carrot that day) for about 5-10minutes till cooked. Dip in iced water to retain the colour (optional).
3. In a bowl, coat vegetables with extra virgin olive oil, and season with salt & pepper. Serve onto plate, and sprinkle toasted sesame seeds on top.

                                           

Leave a Comment





37 Responses to “Pan-fried Salmon with Honey Mustard Sauce”

  1. Jazmyn Alexandria — July 23, 2009 @ 1:48 am

    Mmm that looks really good! :)

    Reply

  2. markie — August 3, 2009 @ 10:49 am

    Firstly, great photography of the finished dishes!!!

    When you say to dip the steamed vegetables in iced water, are you supposed to dip them BEFORE or AFTER you steam them???

    Also, just to pass along a tip, you should’t use a seasoned wok for steaming, because apparently boiling the water will basically boil away your seasoning on the wok 9and food will be more prone to stick to it).

    Of course, that only applies to a traditional wok, and ont one of the non-stick styles.

    Reply

    • wiffy replied: — August 11th, 2009 @ 9:38 am

      Hi markie, sorry for my late reply, and thanks for your kind words :-)

      I meant dipping them in ice water after steaming. It is believed that ‘shocking’ the vegetables this way retains their vibrant colours, but this is optional. I only do this when I have time, or when I want to take a photo ;)

      Thanks for your tip regarding using a wok for steaming. Luckily, I’m using a non-stick wok, but your tip will be handy if I use other types of wok in future :-)

      Reply

  3. Bruce — January 21, 2012 @ 6:17 am

    I’m cooking this at the moment and it is obvious that most who have commented just haven’t taken the plunge and prepared the meal!

    Yes, it does look good…

    …..and indeed taste good…

    …….so why don’t you cook it!

    Reply

  4. Lily — February 25, 2012 @ 2:47 pm

    I cooked it for lunch today and hubby loved it. But my salmon skin & surface became charred and I had to scrape off the black char. Any tips to prevent it?

    Reply

    • Bruce replied: — March 2nd, 2012 @ 8:49 am

      Take the skin off. Cook at lower heat and in Extra Virgin Olive Oil.

      Reply

  5. Lukey — February 6, 2013 @ 5:04 am

    where can i get cheap dried dill? i got the small container kind labelled ‘dill weed’ from ntuc finest and it cost S$5.5.

    Reply

  6. Joey — November 9, 2013 @ 9:08 pm

    Hi, whats the difference between the different herbs? I have been buying alot of types of dried herbs, wondering when can finish!
    haha.
    i like to use oregano and parsley for most of the food i cook. can this replace dill in your recipe?
    THanks!

    Reply

    • wiffy replied: — November 13th, 2013 @ 11:08 am

      Dill goes well with fish. But I usually use whatever fresh herbs I have at the moment. Nowadays I have a bottle of dried Italian Seasonings (blend of rosemary, thyme etc) so it’s handy mix to flavour almost anything!

      Reply

  7. serena m — February 26, 2014 @ 3:36 am

    thanks! great recipe and clear and easy explanation! Thanks

    Reply

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