Simple Salmon (Quick and Easy)

Salmon with garnish
Simple Salmon

This is a Moody’s Foodie favorite, especially with the sauce. 

Servings: 2 people
Author: Moody's Foodie
Ingredients (Salmon):
  • 2 Moody’s Faroe Island salmon filets about 6 to 8oz each
  • 1 T canola oil
  • 1 T butter
  • Salt and freshly ground black pepper to taste I use coarse Kosher salt
Ingredients (Cucumber Mayonnaise and Dijon Sauce with Dill):
  • 1 medium cucumber, seeded and chopped
  • grated rind of one lemon reserve some of lemon to squeeze into sauce
  • 2 scallions green parts only, finely chopped
  • 1 C mayonnaise
  • 1 T minced fresh dill
  • 1/4 to 1/2 t Dijon mustard
  1. Allow the filets to come to room temperature (about 30 minutes)
  2. Salt and pepper the filets to taste
  3. Heat the butter and canola oil together in a sauté pan, do not let it brown before adding the salmon.

  4. Add salmon to the pan and brown for about 4 to 5 minutes, turn salmon and repeat. Fish should be cooked about 8 to 10 minutes per inch, depending on desired doneness.
  5. Remove from pan, platter the filets on warmed plates and serve with your favorites side dishes.
  6. Note: cooking time generally produces filets between medium and medium rare depending on thickness. I prefer my fish more toward medium rare for the fullness of flavor.
Cucumber Mayonnaise and Dijon Sauce with Dill
Mix all ingredients together, adding as you go to personal taste. Chill until ready to serve. Serve cold.
  1. Note: The nice thing about this recipe is that you can make it as you like and flavor it as you go along. Some may want to add a squeeze of lemon, dash of sugar or simply leave out the Dijon. Taste it as you go; it will certainly enhance the wonderful salmon flavor.

Recipe Notes

Wine pairing: I prefer a Pinot Noir with salmon and would recommend the Straight Shooter from the Willamette Valley or the Julia James from California. If you prefer a Chardonnay, the Frenchie (from California) is a good choice. Enjoy!