This recipe is a hybrid of a marinade and a rub - but is best applied by a silicone basting/pastry brush. It is easy to make - and easy to modify to meet the needs of your tastebuds. It always impresses guests and commoners (my family) alike. Crunchy outside, soft and tender inside.
tip: I often make this spread (in a larger batch) every couple of weeks and keep in a mason jar in the refeigerator. it's nice to have on hand, ready to go, with the flavors nicely blended. also, sometimes i heat up the olive oil on med-low and let the rosemary simmer for a few minutes to extract the flavors.
2 tbsp olive oil
3 tbsp dijon mustard (i like something that is really seedy)
2 tbsp Mrs. Dash Onion and Herb seasoning
2 tbsp rosemary (use fresh when you can)
1 tsp fresh ground black pepper
1 tsp sea salt
sometimes I also add other spices: garlic powder, white pepper, cayenne, whatever else is in my cabinet.
Directions: Mix all ingredients together, spread with pastry brush onto both sides of the salmon. The key to success is a grill pan - it's not too shabby in a regular frying pan either. Make sure your pan is hot enough to create the crust on the outside. I usually heat my pan on high for about 2-3 minutes, throw the salmon on, and then turn to medium or medium-high depending on the thickness of the filet. Cook about 3-4 minutes per side. I also find it best to use tongs to turn over so that you don't scrape the crust off the filet.