Salmon Steaks With Mustard and Dill
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- 6salmon steaks, each about ½ pound and ½-inch thick
- 5tablespoons Dijon-style mustard
- 5tablespoons freshly squeezed lemon juice
- 2teaspoons finely minced garlic
- ½teaspoon cayenne pepper
- Salt to taste, if desired
- 4large bay leaves, crumbled
- ½cup corn, peanut or vegetable oil
- Dill, for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
591 calories; 46 grams fat; 7 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 11 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 41 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Pat the fish with paper towels and set aside in a dish.
- Step 2
Combine the mustard, lemon juice, garlic, cayenne, salt and crumbled bay leaves in a mixing bowl and blend. Pour this sauce over the fish steaks to coat thoroughly.
- Step 3
Heat the oil in a heavy skillet and add the fish steaks. The fish may have to be cooked in two or more steps, depending on the size of the skillet. Cook about two-and-one-half minutes on one side and turn the steaks. Partly cover and cook about two-and-one-half minutes on the second side. The cooking time will depend on the thickness of the fish pieces.
- Step 4
Garnish with dill and serve.
Private Notes
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Cooking Notes
Priya
I modified it slightly - I added olive oil in the marinade and broiled the fish and garnished with very thinly sliced raw onions.
Served with stir fried green beans
Delicious
Joan
No modifications at all. It's delicious as is. Served with wild rice blend and Swiss chard.
Davis
Mushy and off balance flavors. Will try again in the oven on a high heat. Old Bay seasoning is needed. Overall this is not a recipe I would recommend unless it is improved. Honey in the sauce would improve the flavor served with a wild rice.
Patty Z
Easy and delish.
Steve B
Delicious! I used fillets, and especially liked the resulting crispy skin.
Jay
I roast this fish using fillets with skin on one side. The sauce/marinade works terrific.
Priya
I modified it slightly - I added olive oil in the marinade and broiled the fish and garnished with very thinly sliced raw onions.
Served with stir fried green beans
Delicious
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