Sauteed Salmon Steaks.

Four ingredients, one skillet, 25 minutes. Salmon steaks get a thin spread of prepared mustard on both sides, then sauté in a mix of melted butter and apple cider that reduces into a sweet, tangy pan sauce as the fish cooks.

The mustard does double duty. It forms a light crust on the surface of the fish as it sears, and its sharp tang cuts through the richness of the butter. The apple cider adds a subtle fruity sweetness to the pan sauce that complements salmon’s natural fattiness perfectly. As the cider reduces over the 20 minutes of cooking, it concentrates into a glossy glaze that clings to each steak.

Ten minutes per side gives you a fully cooked steak with a golden exterior. For thinner steaks or those who prefer a slightly pink center, pull a minute or two early per side. This technique works just as well with swordfish, halibut, or any thick-cut fish steak.

Pro Tips

• Don’t crowd the skillet. Cook in batches if needed. Overcrowding drops the pan temperature and steams the fish instead of searing it.
• Spread the mustard thin. A heavy coat overpowers the fish. A light, even layer is all you need for flavor and crust.
• Spoon the pan sauce over the fish when plating. The butter-cider reduction left in the skillet is too good to leave behind.

Variations

• Beer version: Swap the apple cider for a light beer or lager for a more savory, slightly bitter sauce.
• Whole grain mustard: Use coarse whole grain mustard instead of prepared for a more textured crust with visible mustard seeds.