2-4 slices fresh salmon, skin on
1/4 tsp ground black pepper and 1/4 tsp salt
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons low-sodium soy sauce
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons butter
1/2 teaspoon minced garlic
Preheat the skillet or large frying pan with butter and olive oil.
Lay the salmon skin side down on a cutting board or large plate and rub with black pepper and salt. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10-15 minutes.
Place the salmon fillets skin side down on the hot skillet/pan and discard the marinade the fish was sitting in. Sear for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes, or until light golden brown. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes.
Serve warm or chilled with your preferred side dish.