Pan-Seared Salmon with Mustard and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, elegant salmon dish with a tangy mustard-dill glaze that complements the fish's natural richness. This american-inspired seafood (whole30) ready in about 15 minutes pairs Salmon fillets, Dijon mustard, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 5 min Cook: 10 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 salmon fillets (6 oz each) dry with paper towels and season with a pinch of salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon skin-side down in skillet and cook for 5-6 minutes until skin is crispy and golden. Flip and cook for another 3-4 minutes until cooked through.
  3. Step 3: While salmon cooks, whisk together 1 tbsp Dijon mustard, 1 tbsp chopped fresh dill, and 1 tsp lemon juice. Remove salmon from pan, drizzle with mustard-dill mixture, and serve with lemon slices.

Frequently asked questions

How long does Pan-Seared Salmon with Mustard and Dill take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Mustard and Dill?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Mustard and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Mustard and Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Mustard and Dill whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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