Pan Seared Salmon

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Pan-Seared Salmon Fillets — crisp-edged, golden fillets seasoned with Let’s Get After It Rub and finished with a lemon-dill butter glaze. Clean, bold flavor built from the skillet up.

Ingredients

• 4 salmon fillets (6–8 oz each, skin-on)
• 1 tbsp Dijon mustard (binder)
• 1 tbsp Let’s Get After It Rub
• 2 tbsp unsalted butter, melted
• Zest of 1 lemon
• Juice of ½ lemon
• 2 cloves garlic, finely minced
• 1 tbsp fresh dill, chopped (plus more for garnish)

Instructions

1. Pat the salmon dry with paper towels. Rub the top side of each fillet with a thin layer of Dijon mustard. Sprinkle evenly with Let’s Get After It Rub.
2. In a small bowl, whisk together melted butter, lemon zest, lemon juice, garlic, and dill to make the finishing glaze. Set aside.
3. Heat a skillet (preferably cast iron or stainless) over medium-high heat. When hot, add the salmon fillets skin-side down. Press lightly to ensure good contact with the pan.
4. Sear for 4–5 minutes without moving, until the skin is crisp and the flesh is mostly cooked through. Flip and cook for 1–2 more minutes on the flesh side.
5. Spoon the lemon-dill glaze over the fillets in the final minute of cooking or immediately after removing from heat.
6. Let rest 2–3 minutes before serving. Garnish with extra dill and a squeeze of lemon if desired.

Chef Paddy’s Tip

• Use skin-on fillets for structure and flavor. That crisp sear adds real depth.
• Don’t rush the flip—let that crust develop. And always rest the salmon before serving to let it finish clean.

Let’s cook with heart and hustle.