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Dill and Mustard Seed Salmon Recipe

Salmon, dill and mustard seem like the thing I want to eat on this Irish holiday, after all dill-cured salmon can be found topping Irish bread from Clonakilty to Cookstown.

Corned beef and cabbage is all good and well, but in my spring mood I want something lighter and fresh.

After being a slave to the stove all winter long a three day corning affair does not interest me in the least. Instead I will make a beautiful rose-hued salmon that takes more like three minutes.

Happy St. Patty’s Day!


Fresh salmon seasoned with a dill and mustard seed spice mixture then seared until crispy on the outside and tender in the middle.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3 servings
Calories: 238kcal


  • 3 4-6 ounce skinless salmon fillets
  • 2 tablespoons olive oil
  • 1 teaspoon dried dill
  • 1 teaspoon brown mustard seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  • Rub salmon with 1 tablespoon oil on all sides. Evenly distribute spices over both sides of the salmon.
  • Heat remaining tablespoon oil in a large non-stick frying pan over medium-high heat. Add salmon and cook, undisturbed, until a brown crust forms, about 2 minutes. Flip and repeat on other side.

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