Seared Salmon with Horseradish Mustard Vinaigrette
Submitted by SEWNYA
Seared salmon with horseradish mustard vinaigrette pan-sears salmon to crisp-skinned perfection, then finishes with a punchy Dijon, horseradish, and white wine vinegar dressing. A 25-minute weeknight dinner.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minSeared salmon with horseradish mustard vinaigrette is the kind of dinner that proves a great fish dish needs almost nothing on it. The technique lives in the skillet: hot oil, salmon skin-side down, undisturbed for a full five minutes so the skin renders into that shattering, restaurant-style crisp. Flip once, drop the heat, and finish gently for four minutes more so the inside stays just past translucent.
The vinaigrette is the punch. Sharp Dijon, peppery horseradish, and bright white wine vinegar emulsified with olive oil cuts through the rich salmon like a hot knife through butter. A scattering of fresh herbs at the end keeps it green and lively.
Chef Tips
- Pat the salmon completely dry before seasoning. Wet skin will steam instead of crisp, no matter how hot the pan is.
- Don’t move the fish once it hits the pan. Press it down for the first 30 seconds to flatten any curling, then leave it alone.
- Use a fish spatula to flip. Wide, thin, and flexible. A regular spatula will tear the crust off the skin.
- Mix the vinaigrette while the salmon cooks. Just-emulsified vinaigrette tastes brighter than one that has sat for an hour.
Variations
- Swap white wine vinegar for cider or champagne vinegar for a slightly different acid profile.
- Add a teaspoon of capers and a squeeze of lemon to the vinaigrette for a brighter, more Mediterranean lean.
- Serve over a bed of dressed arugula or watercress so the warm fish wilts the greens slightly into a built-in salad.
Ingredients
Directions
Pat salmon dry and coat with salt and pepper.
In a heavy skillet heat 2 tablespoons of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes.
Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
While salmon is cooking, in a small bowl whisk together vinegar, mustard, horse radish, remaining 4 tablespoons oil, and salt and pepper to taste until emulsified.
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