Description
Here's all my secrets to perfectly seared coho salmon in just 15 minutes! The everything bagel seasoning creates a crispy crust while Dijon adds flavor and depth. An easy weeknight dinner that looks impressive enough for company
Ingredients
Scale
- 4 (5-6 ounce) coho salmon fillets, thawed and dried
- 1 tablespoon Dijon mustard
- 4 teaspoons Everything Bagel Seasoning
- 2 tablespoon extra virgin olive oil
- Kosher salt, to taste
Instructions
- Heat a large skillet over medium heat. Sprinkle salmon with kosher salt on all sides. Brush the top of each fillet with a thin layer of Dijon mustard. Sprinkle with Everything but the Bagel Seasoning and press gently to adhere to the mustard.
- When the skillet is hot, place the fillets in the pan, skin-side down. Press gently to ensure the fish is in contact with the pan. Cook for 4 minutes. Reduce heat to medium low. Gently turn fillets onto the mustard and spice mix side and press gently to ensure the entire fillet is in contact with the pan. Sear for 60-90 seconds - long enough to get a good sear without burning the seasoning mix. Gently flip fillets back onto the skin side, then transfer to a plate.
- Cover fish loosely with foil, and rest for 5 minutes before serving. Serve with lemon wedges, Chopped Veggie Salad and Tzatziki Sauce.
Notes
- Storage: Keep leftover salmon in an airtight container for up to 2 days.
- Reheating: For best results, reheat in a 275 degree oven until just warmed through. Microwaving tends to dry out the fish, but if necessary, use 50% power in short bursts.
- Keep it Chilly: Leftover salmon is delicious served cold on salads or made into salmon salad or old fashioned salmon patties.
- Prep Time: 4
- Cook Time: 6
- Category: Easy Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4
- Calories: 659
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 32 g
- Trans Fat:
- Carbohydrates: 0.7 g
- Protein: 86.1 g
- Cholesterol: 178.2 mg