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This Pan Seared Salmon with Honey Dijon Butter is simple and easy and full of flavor, and it cooks right on your stove-top in just 12 minutes.
Salmon has been a favorite in our home for years. There are so many ways to prepare it, but my kids actually prefer it simply grilled with salt and pepper and sometimes a little lemon. My preference however is to add a little (or a lot) of flavor to my salmon by infusing it with marinades or especially a nice teriyaki sauce.
This Pan Seared Salmon with Honey Dijon Butter is a perfect comprise – my kids like the simple salt and pepper seasoning and I like that I can add the flavor that I crave by topping my piece with the compound butter.
If you’ve never made a compound butter, it’s super easy! Just take some softened butter and add a tablespoon of honey and a tablespoon of Dijon mustard. Or you can add fresh herbs like dill and chives, or maple syrup in place of the honey. The possibilities are endless! Just scoop it on top of your fish (I used a regular cookie scoop) and let that buttery goodness just melt all over the fish creating a delectable, creamy sauce.
I was super excited to try out my new All-Clad d3 Armor Fish Pan and since salmon is something we cook at least once a week I knew it was the right fish to christen the new pan with. The Fish Pan has a unique shape that is perfect for cooking fish. The riveted surface on the interior of this stainless-steel fish pan promotes effortless release and easy cleanup without compromising exceptional browning and searing capabilities. Its oval shape is perfect for cooking whole filets and delicate seafood, as well as steaks and omelettes. The pan is designed with low, flared sides to contain splatters and a long handle for safe easy transfer from stovetop to oven to your plate!
So what did I think of this Fish Pan? I think it’s pretty great! It cooks evenly and true to its promise it released the fish quite nicely. I had about a 1.5 pound salmon filet that I cut into 4 pieces and that amount just fit into the pan. So it’s great for a family of 4. One of the drawbacks of stainless steel is that it can be more difficult to clean up. The bottom of the pan cleaned up nicely while the sides where the oil had splattered and stuck required a little more elbow grease. Ultimately though it was awesome and I can’t wait to use it again!
Pan Seared Salmon with Honey Dijon Butter
- 1 stick butter, at room temperature ½ cup
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 4, 6- ounce salmon filets
- In a small bowl, mix together softened butter, honey and Dijon. Tasted and add salt as desired. Refrigerate until ready to use.
- Heat olive oil over medium heat in the All-Clad Fish Pan. When hot, place salmon in the pan, skin side down and season with salt and pepper. Cook for about 5 minutes, or until the skin is nice and brown and the fish is cooked about ¾ of the way on the sides. Turn over and cook for an additional 3 minutes.
- Serve hot with a scoop of the compound butter on top of each piece.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
For more easy weeknight meals, try these:
Creamy Chicken & Wild Rice Soup
Easy Oven Braised French Onion Pork Chops
Chicken & Black Bean Baked Tacos
For all dinner recipes go HERE and for all recipes go HERE.
Everything about this recipe screams delicious. Simple but gorgeous. I love it!
Awesome feedback Luna! Thanks for stopping by.
I adore salmon! Especially with some salt, pepper, olive oil, lemon and dill. This way sounds delicious, too! Will have to try it!
Salmon is my jam 🙂
I can’t get over how amazing this looks. Gotta make ASAP!
OMG this recipe and that pan ROCK!!! WOW – cannot wait to try this!
My favorite is pan seared Ahi tuna steaks!
I love salmon, but my kids prefer tilapia. I make an almond-encrusted tilapia with broccoli slaw that they just love!
I’m in North Florida. When scallop season comes around, I’m a scallop nut. Nothing more delicious than sauteed scallops with garlic on wilted spinach with pine nuts. Insane. Catfish from the pristine river near our house? Also crazy good, plain ol fried, with hushpuppies. Sometimes the fishmonger in town gets sushi grade tuna, and since my hubby doesn’t like raw fish, I sear it and serve with a compound butter. And let’s not forget the wild Florida shrimp. Good grief, we have seafood…and a good pan is a big deal.
I love shrimp or crawfish etouffee. Salmon is one of my favorites too!
I love Parmesan crusted walleye and nothing beats a pan of fresh sunnies and crappies. We just started fishing again and I am enjoying trying new recipes.
I love salmon, grilled salmon, baked salmon, pan seared salmon.. any way is fine by me. My favorite is probably pan seared salmon with a lemon sauce.
It’s a toss up between shrimp and salmon for my favorite. This recipe looks delicious. Trying it soon!