Pan Seared Salmon

Pan-seared salmon fillets — crisp-edged, golden, and finished with a bright lemon-dill butter. Seasoned with Seas The Day Blend for a clean, balanced finish built from the skillet up.

Ingredients

• 4 salmon fillets (6–8 oz each, skin-on)
• 1 tbsp Dijon mustard (light binder)
• 1–2 tsp Seas The Day Blend
• 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. Prep the Salmon: Pat dry. Lightly coat the top with Dijon, then season with Seas The Day Blend .
2. Make the Glaze: Whisk melted butter, lemon zest, lemon juice, garlic, and dill. Set aside.
3. Sear: Heat skillet over medium-high. Place salmon skin-side down and press lightly. Cook 4–5 minutes until crisp.
4. Flip: Flip and cook 1–2 minutes more until just done.
5. Finish: Spoon lemon-dill butter over the salmon in the final minute or just after removing from heat.
6. Rest: Let rest 2–3 minutes before serving.

Chef Paddy’s Tips

• Skin-on is key: That crisp sear adds texture and flavor.
• Don’t overcook: Salmon should be just cooked through and still tender.
• Let it shine: Seas The Day Blend enhances without overpowering—keep the balance clean.

Let’s cook with heart and hustle.