Chef Nick’s Pan-Fried Wild Salmon + Maple Dijon Roasted Carrots
This simple yet elegant dinner comes together in under an hour and feels like something you’d order at a cozy upscale bistro — except it’s made in your own kitchen with minimal fuss. Perfectly seared wild salmon gets an irresistible crispy skin finish (yes, you eat the skin!), while sweet-and-tangy maple Dijon carrots roast alongside for the ultimate sweet-savory balance. It’s healthy, flavorful, and guaranteed to impress even on a weeknight.
Serves 2–3 | Prep time: 10 minutes | Cook time: 50 minutes
Crispy Pan-Fried Wild Salmon
(Yield: 2 servings)
Ingredients
2 (6 oz each) wild-caught salmon fillets, with skin on
Sea salt, to taste
2 tablespoons olive oil
Instructions
Gather all your ingredients. Rinse the salmon fillets under cold water and pat them very dry with paper towels — this is the secret to great browning. Season the flesh side generously with sea salt.
Heat the olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until it shimmers.
Place the salmon fillets skin-side up (flesh-side down) in the hot oil. Cook undisturbed until the flesh is golden brown, 5–7 minutes.
Gently flip the fillets and continue cooking until the skin is slightly browned and the salmon is cooked to your liking, about 5 minutes more (for medium). The fish should flake easily but still be moist in the center.
Using a slotted spatula, carefully remove the salmon to serving plates, leaving the drippings in the skillet.
Peel the skin off the fillets (it should come off in one piece). Return the skins to the hot skillet and fry for 2–3 minutes until ultra-crispy. Serve the crispy skin alongside or on top of the salmon — it’s the best part!
Maple Dijon Roasted Carrots
(Yield: 3 servings)
Ingredients
1 lb large carrots, peeled
⅛ cup olive oil
⅛ cup fresh parsley, finely chopped (plus extra for garnish)
1 ½ tablespoons pure maple syrup
1 tablespoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon table salt (plus more to taste)
¼ teaspoon freshly ground black pepper
Instructions
Preheat your oven to 400°F (205°C) and line a sheet pan with parchment paper.
Cut the carrots into uniform 1-inch pieces (bias cuts look pretty!).
In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, parsley, garlic powder, salt, and pepper. Add the carrots and toss until every piece is thoroughly coated.
Spread the carrots in a single layer on the prepared sheet pan. Pour any remaining marinade over the top.
Roast for 45–50 minutes, flipping the carrots halfway through, until tender and caramelized at the edges.
Garnish with an extra sprinkle of fresh parsley and a pinch of salt if desired. Serve warm.
Serving Suggestion
Plate a generous scoop of the glossy maple Dijon carrots next to the crispy-skinned salmon. The sweet, tangy carrots are the perfect counterpoint to the rich, buttery fish. A squeeze of lemon over the salmon right before eating takes it over the top.
Enjoy your restaurant-worthy dinner — no reservations required!
