Pan-Seared Salmon Steaks with Honey Mustard Glaze and Spinach
An impressive dinner for two: juicy salmon with a glossy honey-mustard glaze and a quick spinach-and-tomato side, all cooked in one pan.
Log in to rate this recipe
Ingredients
Main:
- •salmon steaks - 2 pcs
- •spinach - 200 g
- •cherry tomatoes - 200 g
- •lemon - 1 pc
- •garlic - 2 cloves
- •butter - 20 g
- •olive oil - 1 tbsp
- •honey - 1 tbsp
- •Dijon mustard - 1 tbsp
- •soy sauce - 1 tbsp
Spices & Seasonings:
- •salt - to taste
- •ground black pepper - to taste
- •sweet paprika - 1/2 tsp
Instructions
Prep the fish and a simple glaze
Take the salmon steaks (2 pcs) out of the fridge for 10 minutes. Pat dry with paper towels. Season both sides with salt and pepper to taste; add sweet paprika (1/2 tsp) if desired. In a small bowl, whisk until smooth the honey (1 tbsp), Dijon mustard (1 tbsp), soy sauce (1 tbsp), and lemon juice (from 1/2 lemon).
Sear the salmon until crusty
Heat a skillet over medium heat for 1–2 minutes. Add olive oil (1 tbsp) and heat for 20–30 seconds. Place the salmon steaks (2 pcs) in the pan and sear for 3–4 minutes without moving them so a crust forms. Carefully flip and cook for another 2–3 minutes.
Glaze and finish cooking the fish
Reduce the heat to just below medium. Slide the salmon steaks (2 pcs) to the edge of the pan. In the empty space add butter (20 g) and garlic (2 cloves) and warm for 20–30 seconds until fragrant, without letting it burn. Pour in the prepared glaze (honey 1 tbsp, Dijon mustard 1 tbsp, soy sauce 1 tbsp, lemon juice from 1/2 lemon) and swirl the pan to distribute. Spoon the sauce over the fish for 1–2 minutes, until the glaze slightly thickens and turns glossy.
Quick side in the same pan
Transfer the salmon (2 pcs) to a plate and cover to keep warm. Add cherry tomatoes (200 g) to the same pan and heat for 1 minute, stirring so they get coated in the sauce. Add spinach (200 g), lightly season with salt and pepper to taste, and cook for 1–2 minutes, until the spinach wilts. If needed, squeeze in juice from 1–2 more lemon wedges (from the remaining 1/2 lemon) to taste.
Serve
Divide the spinach (200 g) and cherry tomatoes (200 g) between two plates. Top with the salmon steaks (2 pcs) and spoon over any glaze left in the pan. Serve with lemon wedges (remaining 1/2 lemon).
When to Eat
Best served for dinner: it’s quick to make, looks festive, and isn’t too heavy.
Health Benefits
Salmon is a source of complete protein and omega-3s, while spinach and tomatoes add fiber and micronutrients.
Warnings
Contains fish, soy sauce, and mustard; may contain traces of dairy due to the butter.
Serve With
For a heartier meal, serve with couscous or mashed potatoes; for something lighter, add a cucumber-and-herb salad.
You Might Also Like
Strawberry-Blueberry Philadelphia Cheesecake
A classic baked cheesecake with a crisp crumb crust, a silky Philadelphia cream cheese filling, and a glossy strawberry-blueberry topping inspired by traditional pâtisserie methods.
Cheese and Vegetable Omelette Wrap
A soft, neatly rolled omelette wrap with mild cheese and finely diced vegetables—practical for a kids’ tiffin and easy to eat by hand. The omelette is cooked using a classic French-style gentle set for tenderness.
Southwestern Turkey, Rice, and Potato Skillet Bake
A practical one-pan bake of seasoned ground turkey, tender potatoes, tomatoes, corn, and rice, finished with melted cheese, crisp bacon, and a cool sour cream topping.