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One-Skillet Lemon Butter Salmon with Summer Succotash and Chipotle Honey Mustard Sauce

One-Skillet Lemon Butter Salmon with Summer Succotash and Chipotle Honey Mustard Sauce

Servings 2 to 4 people

Ingredients

Chipotle Honey Mustard Sauce

  • 1/4  cup  Dijon mustard
  • Juice of 1/2 lemon  (about 1 tablespoon)
  • 2 tbsp  honey
  • 2  tsp sauce from a can of chipotle en adobo (or a pinch of cayenne pepper)
  • 1/4 tsp  kosher salt
  • 1/4  cup olive oil 

Salmon and Vegetables

  • 2 to 4  (6-ounce)  skin-on salmon filets  (preferably wild-caught) (buy one filet for each person you’re feeding)
  • Kosher salt and pepper
  • 1 tbsp olive oil
  • 2  tbsp  unsalted butter, more if needed
  • 1 bunch  scallions, thinly sliced1 bunch 
  • 4 garlic cloves, thinly sliced
  • 1 bunch asparagus (1 pound), woody ends removed and cut into ¼-inch pieces
  • 1 pound snap peas, cut into thirds  (about ¼-inch pieces)
  • Kernels from 1 large ear of corn (or 1 cup frozen corn)
  • 1/4  cup minced fresh parsley or basil leaves
  • 2 lemons, 1 cut in half, 1 cut into wedges for serving

Substitutions:

  • Stir in 2 tablespoons raspberry, blueberry, or blackberry jam instead of honey to the mustard sauce to make it a Berry Chipotle Mustard Sauce. 
  • Use chicken instead! Sear the same way as the salmon, for 3 minutes on the first side. Flip, and sear on the second side for 3 minutes. Turn the heat to low, cover, and cook for 5 to 7 minutes, until an internal temperature reads 160°F. Transfer chicken to a holding plate and proceed with the recipe. Slice the chicken into 1/2-inch pieces and shingle it over the vegetables when you’re ready to eat.
  • Use tempeh instead! Cut into ½-inch strips, then marinate it in the juice of 1 lemon, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper. Add the tempeh and marinade into a nonstick skillet over medium-high heat, and cook for 3 minutes per side, until things are looking very sticky. Transfer tempeh to a holding plate, wipe out the skillet, and proceed with the recipe.

Instructions

  • Place 2 to 4 (6 ounce) salmon filets on a clean paper towel or dish towel and pat until completely dry. Season generously with salt and pepper and allow to come to room temperature for 10 to 15 minutes.
  • Stir together 1/4 cup Dijon mustard, juice of 1/2 lemon, 2 tablespoons honey, 2 teaspoons adobo sauce from a can of chipotles en adobo (or a pinch of cayenne. Stirring continuously, stir in ¼ cup olive oil until combined. Taste and adjust for seasoning. Some people like it spicier, some like it more lemon-y, some like it saltier! Do your thing!
  • Warm a 12-inch nonstick skillet over medium-high heat for 3 minutes. Add the oil, swirl to coat the pan, and warm for 30 seconds. This step is VERY important, your skillet needs to be properly preheated!
  • [TWO WAYS TO COOK SALMON]
    1. Sashimi style (will be incredibly tender and seem almost like sashimi all the way through): Add salmon to the skillet skin-side down, press down firmly with a spatula for 30 seconds. and cook for 4 minutes, until the skin is very crispy and golden brown. Turn heat down to medium, wait 30 seconds, then add 2 tablespoons butter to the skillet and use a spoon to baste the salmon with the melted butter almost continuously for the next 3 to 5 minutes, until an internal thermometer reads between 125°F (medium-rare - ideal in my opinion!) and 140°F (well-done). Do not let your salmon go above 140°F!
    2. Crispy all over (the skin and flesh side will both have a nice crisp, the inside will be flaky versus tender like sashimi, this will be more like what you’d order at a traditional restaurant): Add salmon to the skillet skin-side UP, press down firmly with a spatula for 30 seconds. and cook for 3 minutes, until crispy and golden brown and easy to release from the skillet. Turn heat down to medium and flip salmon. Add 2 tablespoons butter to the skillet, and use a spoon to baste the salmon with the melted butter almost continuously for the next 3 to 4 minutes, until an internal thermometer reads between 125°F (medium-rare - ideal in my opinion!) and 140°F (well-done). Do not let your salmon go above 140°F!
  • Transfer salmon to a holding plate, skin-side up. 
  • If there’s less than 1 tablespoon of melted butter in your skillet, add 1 more tablespoon to the skillet. 
  • Add 1 bunch, thinly sliced scallions, reserving a couple tablespoons for garnish and 4 thinly sliced garlic cloves to the skillet and cook for 2 to 3 minutes, until tender. Add 1 pound ¼-inch sliced asparagus and the juice of ½ lemon and cook for 3 to 4 minutes, until almost crisp-tender (take a bite!). Add 1 pound sliced snap peas and 1 cup corn kernels and cook until snap peas are bright green, just 1 to 2 minutes. Stir in ¼ cup chopped parsley or basil, juice of ½ lemon, 1 teaspoon salt and ¼ teaspoon black pepper. Taste for seasoning and add more butter, salt, lemon juice, or pepper as desired.
  • If needed, nestle salmon into the vegetables, skin-side up to keep it crispy, for a few minutes to re-warm. Serve with lemon wedges. 
Author: Caroline Chambers