“This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!”
READY IN:
25mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 350.
  2. Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
  3. Transfer to a medium bowl.
  4. Add the basil, mustard and olive oil- stir to combine.
  5. Spread the mixture in a thin layer over both sides of the salmon.
  6. Heat a large cast iron skillet over high heat and get it VERY hot.
  7. Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
  8. Flip the salmon to the other side and cook for 2 more minutes.
  9. Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
  10. Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.

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