Ready in 15 minutes
Michael and his wife, Anna, are the authors of The Inn On The Twenty Cookbook. Michael keeps the menu vibrant by combining his international cooking team experience in Europe and the US with a focus on fresh, local products.
"My fiancé and I made this with brown rice. We also substituted Dijon for dry mustard. I'm not sure if I just didn't have the heat up high enough, but it took me way longer than 8 minutes to cook. I also covered it to cook it more thoroughly."- meggyme
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Season salmon fillet with salt and pepper. Preheat large non-stick skillet and coat with vegetable oil. Place salmon flesh side down and fry for 1 minute to golden brown. Turn fillets over, reduce to medium heat and fry 5 to 8 minutes more for medium doneness. During final minutes of cooking, drizzle with mixture of wine, lemon juice, honey and grainy mustard.
A great salmon dinner. I didn't have grainy mustard so I used Dijon; worked great. Wife and I both loved it.
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meowmix5982 4 months ago
autrt8 1 year agoThis is a real keeper! Simple and delicious hot or cold; just don't overcook it! (I added some President's Choice seafood seasoning rub for a few hours beforehand)
mattnumber 1 year ago
jackibelfonte 1 year agoDidn't have grainy mustard so used dijon like others. This was soooo good! Definitely make again.
tac123 2 years agoFast and delicious! I'll do this one again and again.
Tokoloshy 2 years agoEasy to make and very delicious!
meggyme 3 years agoMy fiancé and I made this with brown rice. We also substituted Dijon for dry mustard. I'm not sure if I just didn't have the heat up high enough, but it took me way longer than 8 minutes to cook. I also covered it to cook it more thoroughly.
RKG1 7 years agoA great salmon dinner. I didn''t have grainy mustard so I used dijon worked great. Wife and I both loved it. [I posted this recipe.]