Diner and deli foods are getting a glow-up, with fancified versions of comfort dishes popping up on menus across the country. In this recipe, salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat, balanced well against a crunchy fennel slaw. Fresh fillets are brushed with Dijon mustard and dusted with a blend of onion powder, garlic powder, smoked paprika, and brown sugar.
Searing anything crusted in a blend of spices—particularly those that include sugar—yields a deep color and flavorful crust. Resist the urge to take the salmon off the heat too soon for fear of burning; the dark bits of bark on the outside of pastrami are the best parts, and the same is true for this fish.
What you’ll need
Measuring Cups and Spoons Set
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Mandoline
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Large Skillet
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Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
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Need to make a substitution?
Preparation
Step 1
Very thinly slice 1 large fennel bulb, fronds reserved, and 1 small red onion (if you have a mandoline, now’s the time to use it). Place in a large bowl. Add 3 Tbsp. white wine vinegar, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. Dijon mustard, season with kosher salt, and toss to combine; set slaw aside.
Step 2
Mix 1 Tbsp. plus 1½ tsp. smoked paprika, 2 tsp. light or dark brown sugar, 1 tsp. ground coriander, 1 tsp. garlic powder, 1 tsp. onion powder, 2 tsp. coarsely ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
Step 3
Season four 4–6-oz. skinless salmon fillets, patted dry, all over with salt. Brush remaining 3 Tbsp. Dijon mustard over all sides of salmon (about 2 tsp. per fillet). Sprinkle paprika mixture over, pressing to adhere.
Step 4
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook salmon, undisturbed, until a browned crust forms underneath, 6–8 minutes. Turn and cook until salmon is cooked through, about 3 minutes, depending on thickness of fillets.
Step 5
Place 1 cup plain whole-milk yogurt in a small bowl; add a drizzle of oil and a big pinch of salt and stir to combine.
Step 6
Spread yogurt mixture onto plates and place salmon on top; arrange reserved slaw around. Top with torn dill and fennel fronds; season with pepper.