Grilled Salmon

Recipe: Simple salmon

Simple Salmon

This is a Moody’s Foodie favorite, especially with the sauce. 

Course: Main Course
Keyword: Faroe Island Salmon, salmon, seafood
Servings: 2 people
Author: Moody's Foodie
Ingredients for Salmon
  • 2 Moody’s Faroe Island salmon filets about 6 to 8 oz. each
  • 1 T canola oil
  • 1 T butter
  • Salt and freshly ground black pepper to taste (I use coarse Kosher salt)
Ingredients for Cucumber Mayonnaise and Dijon Sauce With Dill
  • 1 medium cucumber, seeded and chopped
  • grated rind of one lemon (Reserve some of lemon to squeeze into sauce)
  • 2 scallions green parts only, finely chopped
  • 1 C mayonnaise
  • 1 T minced fresh dill
  • ¼ to ½ t Dijon mustard
Instructions for Salmon
  1. Allow the filets to come to room temperature (about 30 minutes).

  2. Salt and pepper the filets to taste.

  3. Heat the butter and canola oil together in a sautée pan, do not let it brown before adding the salmon.

  4. Add salmon to the pan and brown for about 4 to 5 minutes, turn salmon and repeat. Fish should be cooked about 8 to 10 minutes per inch, depending on desired doneness.
  5. Remove from pan, platter the filets on warmed plates and serve with your favorite side dishes.

  6. Note: Cooking time generally produces filets between medium and medium rare depending on thickness. I prefer my fish more toward medium rare for the fullness of flavor.

Instructions for Cucumber Mayonnaise and Dijon Sauce with Dill
  1. Mix all ingredients together to your taste. Chill until ready to serve.

  2. Note: The nice thing about this recipe is that you can make it as you like and flavor it as you go along. Some may want to add a squeeze of lemon, dash of sugar or simply leave out the Dijon. Taste it as you go; it will certainly enhance the wonderful salmon flavor.

Recipe Notes

Wine pairing: salmon goes well with a light and fruity Sauvignon Blanc.