• 4 garlic cloves
  • 1/2 tsp. each dried basil, thyme, oregano, & rosemary
  • 1 tsp. lemon juice
  • 1 tsp. olive oil
  • 2 Tbl. Dijon mustard
  • 4 6-oz. wild salmon fillets, about 1 inch thick
  • salt and fresh ground pepper to taste
  • 4 lemon wedges for serving

Finely mince the garlic (or use a mortar and pestle) and mash garlic, herbs, lemon juice, oil, and mustard into a thick sauce. Set aside.

Lightly season the salmon with salt and pepper. Heat a skillet or grill pan on high heat. Spray pan with nonstick spray, reduce heat to medium-low, add salmon and cook for 5 minutes. Turn, spread half of sauce over salmon, and cook the other side for 3-4 minutes. Turn, spread the remaining sauce on the fish, and cook 1 more minute. 

Serve the fish with the fresh lemon wedges.

Serves 4.

Note: rule of thumb is to cook salmon ten minutes per inch of thickness of your fillet. Adjust cooking times if your fish is thicker or thinner.