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pan sared salmon in leeks and mustard sauce on a serving platter

Pan Seared Salmon with Leeks and Mustard Sauce Recipe

Pan-Seared Salmon with Olive Rosemary Dijon–Leek Pan Sauce is a light, elegant dinner featuring crispy skin, silky leeks, and herbaceous mustard from New Canaan Farms. A refined Polish-American fusion recipe ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Polish
Servings 4
Calories 436 kcal

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

Dry the salmon like you mean it - moisture is the enemy of crisp skin. Pat it dry, then pat it again.
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.
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.

Nutrition

Serving: 1pieceCalories: 436kcalCarbohydrates: 8gProtein: 35gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 94mgSodium: 968mgPotassium: 967mgFiber: 1gSugar: 2gVitamin A: 837IUVitamin C: 7mgCalcium: 61mgIron: 3mg
Keyword leeks, mustard, mustard sauce, salmon
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