Pan Seared Salmon with Leeks and Mustard Sauce Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible.
This Pan-Seared Salmon with Leeks and Olive Rosemary Dijon Mustard Sauce brings together classic Polish flavors (mustard, dill, leeks) with modern American technique. The salmon is seared until golden and flaky, then finished in a pan sauce made with white wine, stock, and New Canaan Farms Olive Rosemary Dijon Mustard, creating layers of flavor.
Crispy-skinned salmon, sweet, silky leeks, and dinner done in under 40 minutes. A glossy mustard pan sauce that’s herbaceous and briny. It is really very delicious, the tang from the mustard, the olives, and the pickle juice. You will be making this on repeat.
Quick Look at this Recipe:
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How is this recipe different?
- I used Olive Rosemary Dijon Mustard
- I added fresh dill
- I added pickle juice
Key Ingredients and Substitutions
Leeks – form the silky foundation of the pan sauce, adding gentle sweetness and a soft, almost buttery texture without needing cream. Only use the white and light green parts, and rinse them well; leeks love to hide grit between their layers. Shallots can substitute in a pinch, though they’ll be slightly sharper and less delicate.
Salmon filet – the star of this dish brings richness and structure. Skin-on fillets are ideal for achieving that crisp, golden contrast against the tender, flaky interior. If unavailable, Arctic char is a good alternative with a slightly milder flavor. Avoid very thin tail pieces, which cook too quickly and can dry out.
Olive Rosemary Dijon Mustard – ties everything together with herbaceous depth and gentle tang. The rosemary adds a subtle woodsy note, while the Dijon base creates body in the sauce. Using New Canaan Farms Olive Rosemary Dijon Mustard adds great flavor to this dish. If substituting, use a good-quality Dijon mustard and stir in a small amount of finely chopped fresh rosemary and a drizzle of olive oil to replicate the profile. Whole-grain mustard will add texture but slightly soften the sharpness.
Other ingredients: Garlic (or garlic powder), fresh rosemary, fresh dill, olive oil, salt, black ground pepper, dry white wine, stock, capers, pickle brine, lemon juice, lemon zest
Equipment you will need
- Skillet or medium saucepan
- Tongs/Fish spatula
- Sharp knife
- Cutting board
- Microplane/zester
- Whisk & small bowl
- Measuring tools
- Paper towels
Top Tips
Dry the salmon like you mean it – moisture is the enemy of crisp skin. Pat it dry, then pat it again. Especially the skin. If it’s damp, it will steam instead of sear.
Infuse, don’t burn – when you add the garlic and rosemary to the oil, you’re just gently flavoring the fat. Thirty seconds is plenty. Remove them before they brown.
Do not move the salmon – once it hits the pan, leave it alone. If you try to flip too early, it will stick. When it’s ready, it releases naturally. Watch the color climb up the side instead of staring at the clock.
Keep the leeks soft – they should become silky and slightly sweet, not caramelized. If they start browning, lower the heat.
Balance the acidity at the end – you’ve got wine, mustard, pickle brine, and lemon all working together. Add the brine and lemon gradually and taste as you go. The sauce should feel bright and layered.
Slightly undercook the salmon – pull it when the center is just barely translucent. It will finish cooking while resting, and when you spoon warm sauce over it.
How to make it
- Prepare the leeks. Trim off the dark green tops and the root end. Slice the leek in half lengthwise (if you want them as half-moons) or slice the white and light- green parts into rounds.
- Place the sliced leeks in a large bowl of cold water and gently separate the layers with your hands. Swish them around; any grit will sink to the bottom.
- Lift the leeks out of the water (don’t pour them out, or the dirt goes right back on them) and transfer to a clean towel. Pat dry thoroughly before cooking.
- Pat the salmon dry, especially the skin. Season both sides with salt and black pepper.
- Let it sit at room temperature for 10–15 minutes while you prep the leeks.
- Heat 1½ tablespoons of oil in a large skillet over medium-high heat.
- Add the smashed garlic clove and rosemary sprig and cook for about 30 seconds to lightly infuse. Remove them before they brown.
- Place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent the skin from curling.
- Cook undisturbed for 4–5 minutes, depending on thickness. You’ll see the color rise about ¾ of the way up the side.
- Flip and cook for another 1–2 minutes, until just barely cooked through.
- Transfer the salmon to a plate and let it rest.
- Lower to medium heat.
- Add 1 tablespoon of olive oil if the pan looks dry. Add the sliced leeks and ¼ teaspoon salt.
- Cook gently for 4-6 minutes, stirring occasionally, until softened and slightly sweet. They should be silky, not browned.
- Pour in the white wine. Scrape up the golden bits from the bottom of the pan. That’s flavor. Simmer for 2–3 minutes until slightly reduced. Add the stock and simmer for another 2–3 minutes. You want it lightly reduced but not yet thick.
- Lower the heat. Whisk in 3 tablespoons of the Olive Rosemary Dijon Mustard from New Canaan Farms until smooth.
- Stir in: capers, 1 teaspoon of pickle brine, lemon zest, and 1 teaspoon lemon juice. Simmer gently for 1–2 minutes.
- Remove from heat and slowly whisk in 1-2 tablespoons of extra-virgin olive oil to emulsify. The sauce should become glossy and slightly thickened.
- Taste and adjust: it should feel bright, balanced, and layered, not sharp.
- Return the salmon to the pan briefly to warm through, or plate and spoon the sauce generously over the top.
- Finish with chopped fresh dill and a little extra for garnish.
Best ways to enjoy
With boiled baby potatoes or roasted root vegetables
Over creamy barley
With a cabbage slaw or green cucumber salad
As a Light Dinner with Greens
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Storage instructions, reheating
Salmon
- Let it cool completely before storing.
- Store in an airtight container in the refrigerator for up to 2 days.
- Keep the salmon and sauce together if possible — it helps prevent drying out.
Sauce
- Store any extra sauce separately if you have a lot left.
- Refrigerate up to 3 days.
- The olive oil may lightly solidify — totally normal.
Reheating (Without Ruining the Salmon)
Best Method: Stovetop (Recommended)
- Place salmon and sauce in a skillet over low heat.
- Add 1–2 teaspoons water or stock to loosen the sauce.
- Cover loosely and warm just until heated through — about 3–5 minutes.
Low and slow. We’re warming, not cooking again.
Oven Method
- 275–300°F
- Place salmon in a small baking dish.
- Spoon sauce over top.
- Cover loosely with foil.
- Heat for 10–15 minutes, depending on thickness.
What Not to Do
- Don’t microwave on high — it dries the salmon fast.
- Don’t reheat uncovered at high temp — the sauce can break.
Pan Seared Salmon with Leeks and Mustard Sauce Recipe
Equipment
- skillet
- Tongs/Fish spatula
- sharp knife
- cutting board
- Microplane/zester
- Whisk & small bowl
- Measuring tools
- paper towels
Ingredients
Pan-Seared Salmon
- 4 salmon fillets 5–6 oz each, skin-on
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon black pepper
- 1½ tablespoons olive oil
- 1 garlic clove lightly smashed
- 1 rosemary sprig
Olive Rosemary Dijon–Leek Pan Sauce
- 1 tablespoon olive oil
- 2 leeks white + light green parts, thinly sliced
- ¼ teaspoon fine sea salt
- ⅓ cup dry white wine
- ¼ cup low-sodium chicken or vegetable stock
- 3 tablespoons Olive Rosemary Dijon Mustard
- 2 teaspoons capers drained
- 1 teaspoon dill pickle brine start here, add more to taste
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- black pepper to taste
- 2 tablespoons fresh dill plus more for garnish
Instructions
- Prepare the 2 leeks. Trim off the dark green tops and the root end. Slice the leek in half lengthwise (if you want them as half-moons) or slice the white and light- green parts into rounds.
- Place the sliced leeks in a large bowl of cold water and gently separate the layers with your hands. Swish them around; any grit will sink to the bottom.
- Lift the leeks out of the water (don’t pour them out, or the dirt goes right back on them) and transfer to a clean towel. Pat dry thoroughly before cooking.
- Pat the 4 salmon fillets dry, especially the skin. Season both sides with 1 teaspoon fine sea salt and ½ teaspoon black pepper.
- Let it sit at room temperature for 10–15 minutes while you prep the leeks.
- Heat 1½ tablespoons olive oil in a large skillet over medium-high heat.
- Add the smashed 1 garlic clove and 1 rosemary sprig to the oil and cook for about 30 seconds to lightly infuse. Remove them before they brown.
- Place the salmon skin-side down in the pan. Press gently with a spatula for 10 seconds to prevent the skin from curling.
- Cook undisturbed for 4–5 minutes, depending on thickness. You’ll see the color rise about ¾ of the way up the side.
- Flip and cook for another 1–2 minutes, until just barely cooked through.
- Transfer the salmon to a plate and let it rest.
- Lower to medium heat.
- Add 1 tablespoon olive oilf the pan looks dry. Add the sliced leeks and ¼ teaspoon salt.
- Cook gently for 4-6 minutes, stirring occasionally, until softened and slightly sweet. They should be silky, not browned.
- Pour in the ⅓ cup dry white wine. Scrape up the golden bits from the bottom of the pan. That’s flavor. Simmer for 2–3 minutes until slightly reduced. Add the ¼ cup low-sodium chicken or vegetable stock and simmer for another 2–3 minutes. You want it lightly reduced but not yet thick.
- Lower the heat. Whisk in 3 tablespoons Olive Rosemary Dijon Mustard from New Canaan Farms until smooth.
- Stir in: 2 teaspoons capers, 1 teaspoon dill pickle brine, ½ teaspoon lemon zest, and 1 teaspoon lemon juice. Simmer gently for 1–2 minutes.
- Remove from heat and slowly whisk in 2 tablespoons extra-virgin olive oil to emulsify. The sauce should become glossy and slightly thickened.
- Taste and adjust: add ¼ teaspoon fine sea salt or black pepper
- It should feel bright, balanced, and layered, not sharp.
- Return the salmon to the pan briefly to warm through, or plate and spoon the sauce generously over the top.
- Finish with 2 tablespoons fresh dill
Notes
Nutrition
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Conclusion
This dish turned out amazing. If you like salmon, leeks, and mustard, and yeah, done in under 45 min, you must try this Pan Seared Salmon!
Crispy salmon, silky leeks, and that glossy Olive Rosemary Dijon sauce come together in a way that’s balanced and deeply satisfying. Once again, simple ingredients, cooked well, layered with intention.
FAQ
Can I use skinless salmon?
Yes, but you’ll lose that crispy texture contrast. Reduce searing time slightly and handle gently when flipping.
What if my sauce tastes too sharp?
Whisk in a small drizzle of olive oil or a tiny touch of honey. That will round it out without making it sweet.
Can I skip the wine?
Yes. Replace it with additional stock plus a small extra squeeze of lemon at the end for brightness.
How do I know when salmon is perfectly cooked?
The center should be slightly translucent and flake gently with a fork. It will continue cooking slightly after you remove it from the pan.
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