1. Heat one tablespoon oil in a large (10- to 12-inch) skillet on medium-high heat.
2. Sprinkle the salmon fillets evenly, front and back with the kosher salt, black pepper, dry mustard powder and dill. Pat the dry spices into the flesh.
3. Place two fillets into your skillet and sear for seven minutes, flip and continue to cook for seven more minutes. Set those fillets aside and add the last tablespoon of oil and the final two fillets. Cook seven minutes on each side. Each side should be crispy and brown. To quote Anne Burrell, “Brown food tastes good.”
4. Serve hot and fresh immediately, or you can refrigerate and serve either hot or cold within a few days. I love to use this recipe for meal prep. I keep the salmon crumbled up for salads. Yum!
All of the seasoning in this Crispy Mustard Dill Salmon Recipe is intended to be divided between each fillet, front and back. So for convenience, I’m including here the measurements for each side of each fillet. Per fillet, per side, you need: 1/8 teaspoon kosher salt, a pinch of black pepper (1/16 teaspoon), 1/2 teaspoon dry mustard powder, 1/8 teaspoon dill.