Mustard-Glazed Salmon, Quick Cucumber Salad

Nordic

Easy · Hot

Mustard-Glazed Salmon, Quick Cucumber Salad

A thin coat of mustard goes onto the salmon before it hits the heat, forming a faint, pungent crust while the inside stays soft. Cucumber is sliced thin, dressed with white vinegar and dill, and left just long enough to relax without losing its snap. Two preparations, each simple, together very good.

Recipe by

Søren Vinter

The Smørrebrød Builder

Prep

10 min

Cook

10 min

Rest

5 min

Total

25 min

Method

Make the Glaze

In a small bowl, whisk together mustard, 2 tbsp melted butter, lemon juice, salt, and black pepper until smooth. Set aside.

Prepare the Cucumber Salad

Toss cucumber with white vinegar, fresh dill, sugar, and salt. Let sit for 5 minutes to lightly pickle.

Cook the Salmon

Heat skillet over medium-high heat with remaining 1 tbsp butter. Place salmon skin-side down and cook 3-4 minutes until skin is crispy and flesh has opaque edges. Flip salmon. Brush tops generously with mustard glaze. Cook 2 more minutes until fillets are just cooked through.

Plate and Serve

Plate salmon fillets alongside a portion of quick cucumber salad. Drizzle any remaining glaze from the pan over the fish. Serve immediately.

Nutri-Score

Needs balance

A–E · lower is better · score 11

Calories

423

per serving

High in protein · 31gLow sugar · 4g

Protein

31g

Carbs

Fat

29g

Sat. fat

Fiber

Sugar

Sodium

1545mg

Heart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinLow CarbOmega 3 Rich

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

High impact

A–E · lower is better · includes estimates

kg CO₂e

2.5

per serving

DCarbonAEU all-round· carbon sets the grade

Water

0.6m³

Land

46Pt

Runoff

0.2g P

Salmon fillets, skin-on drives 91% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderFlakyCrispSilky

Aromas

HerbalCitrusButteryAcidic

Kitchen Equipment

Primary Tool

Skillet

SkilletSmall SaucepanWhisk Spatula Chef Knife Cutting Board Mixing Bowl Pastry Brush Paper Towels

Counter FootprintMedium

Techniques

Pan Searing Whisking Quick PicklingTossing

Safety & Storage

Cooking Temperature

Cook salmon to internal minimum temperature of 145°F (63°C) for medium. For well-done or vulnerable populations, cook to 155°F (68°C). Use a calibrated thermometer inserted into the thickest part of the fillet, avoiding bone if present. Never serve raw or undercooked salmon.

Pro Tips

Technique

When brushing the glaze onto the salmon, work quickly and let the butter melt into the mustard — this creates that glossy, lacquered finish without overcooking the fish.

Substitution

Trout fillets work beautifully here if salmon isn't available; adjust cooking time by one minute per side for a thinner cut.

From the chef

This is the kind of meal my father would have called proper — fish that needs nothing more than a good glaze and a garden's worth of dill to shine. The cucumber is not an afterthought; it is the counterweight that makes the whole plate sing. Simple, restrained, and exactly as it should be.

Søren VinterThe Smørrebrød Builder

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TagsQuickWeeknight DinnerSeafoodNordicSalmonDill ForwardNo Cook Side

AllergensFishMilkMustard

Source: generated · May 30, 2026