- 6 salmon fillets, each about 7 ounces
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 C. Dijon mustard
- 6 tsp. dry bread crumbs
- 2 T. vegetable oil
Preheat the oven to 500 degrees.
Season the salmon fillets on both sides with salt and pepper. On the rounded side of each fillet, spread 2 tsp. of Dijon mustard, followed by a sprinkling of 1 tsp. of bread crumbs. Use your fingers to press the crumbs into the mustard.
Heat a large, ovenproof, nonstick saute pan over a high flame and add the vegetable oil. When the oil begins to smoke, add the salmon, mustard coated side of the fish down. Lower the flame to medium. Sear the fish for 2 minutes, until the mustard and bread crumbs form a crust, then turn to sear the second side for 1 minute more. Transfer the pan to the oven to finish cooking for 3 minutes for medium-rare, or 4 minutes for medium.