Crispy Mustard Dill Salmon

Heat 1 tablespoon oil in a large (10- to 12-inch size) skillet over medium-high heat.

Sprinkle salmon fillets evenly, front and back, with kosher salt, black pepper, dry mustard powder and dill. Pat the dry spices into the flesh.

Place 2 fillets into skillet and sear for 7 minutes; flip and continue to cook for 7 more minutes. Set those fillets aside and add the remaining tablespoon of oil and the remaining fillets. Cook 7 minutes each side. Each side should be crispy and brown—to quote Anne Burrell, “Brown food tastes good.”

Serve hot and fresh immediately or 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!

Note: The seasonings in this recipe are intended to be divided between each filet, front and back. For convenience, here are the measurements for each side of each fillet: ⅛ teaspoon kosher salt, a pinch (1/16 teaspoon) of black pepper, 1/2 teaspoon dry mustard powder, and 1/8 teaspoon dill.