Cast-iron pan fried sockeye salmon with mustard, honey and wild herbs
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Russian
Cast-iron pan fried sockeye salmon with mustard, honey and wild herbs
Description
Cast-iron pan fried sockeye salmon with mustard, honey and wild herbs highlights fresh thyme and rosemary infused into butter, combined with grainy Dijon mustard and honey. The salmon fillets are cooked gently over medium heat, with the herb-butter mixture spooned over them repeatedly to keep the fish moist and flavorful. This slow basting process enhances the salmon's natural taste and develops a light glaze from the mustard and honey combination.
The flavor profile balances the rich, oily texture of sockeye salmon with the savory earthiness of the herbs and a touch of honey’s natural sweetness. The pan frying in cast iron helps create a delicately seared exterior while preserving the tender, flaky inside.
Serving typically includes a garnish of fresh herb sprigs and lemon wedges to add brightness. This recipe focuses on careful basting and gentle heat to ensure even cooking without drying out the fish, making it practical for home cooks aiming for flavorful salmon with minimal ingredients.
Ingredients
- 4 tablespoons butter unsalted
- 1 tablespoon thyme plus more sprigs for serving, fresh leaves
- 1 tablespoon rosemary plus more sprigs for serving, fresh leaves
- 1 tablespoon Dijon mustard grainy
- ½ tablespoon honey of your choice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 wild salmon 8-oz each, fillets
- 2 lemon wedges
Instructions
- Melt the butter in a cast-iron pan over medium-low heat. Add the thyme and rosemary, and let herbs cook for a minute just until they release their fragrance. Remove from the heat. Allow the thyme and rosemary to infuse in the butter for 20 minutes.
- Add mustard, honey, salt and pepper to reserved butter. Mix well.
- Add wild salmon to pan. Brush wild salmon with butter herb mixture. Add a few sprigs of rosemary and thyme to butter mixture.
- If using a grill, prepare charcoal grill by heating the coals until they’re pale grey and glowing orange, about 20 minutes. Move hot coals to one side of the grill, and place the cast-iron pan with fish on the opposite side.
- If cooking on stovetop, bring cast iron pan to medium heat.
- Using a spoon, continuously spoon butter and herb mixture on top of the wild salmon, bathing the fish in it.
- Continue cooking and basting until the fish flakes when poked in the middle and it is cooked to your liking, about 8-10 minutes.
- Serve sprigs of fresh herbs on top, and wedges of fresh lemon.
User Reviews
Overall Rating
4.9
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