Directions
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season evenly on both sides with salt, pepper, paprika, and garlic powder. This dry surface helps create that perfect golden sear.
- Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the salmon fillets. Sear for 3–4 minutes per side until golden brown and flaky. Remove salmon from the skillet and set aside, keeping warm.
- Build the Pan Sauce: Lower the heat to medium. Add butter to the same skillet and let it melt, scraping up the flavorful browned bits from the pan. Pour in the stock, lemon juice, and Dijon mustard if using. Simmer for 3–4 minutes until slightly reduced and glossy.
- Warm the Crab: Gently add the crab claws or lump crab meat to the sauce. Spoon the sauce over the crab and warm for 1–2 minutes, just until heated through. Avoid stirring too much to keep the crab tender.
- Plate with Mashed Potatoes: Spoon creamy mashed potatoes onto each plate. Place a salmon fillet on top or alongside the potatoes, then add the warm crab.
- Finish and Serve: Spoon extra pan sauce generously over the salmon, crab, and potatoes. Garnish with chopped parsley and serve with lemon wedges for brightness.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Medium
Variations & Substitutions
- Swap salmon for halibut, cod, or sea bass for a different seafood option.
- Add a splash of heavy cream to the pan sauce for extra richness.
- Replace mashed potatoes with creamy polenta, rice, or roasted garlic potatoes.
- Add sautéed spinach or asparagus for a fresh green side on the plate.
Serving Suggestions
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