How to Cook Salmon Mignon Perfectly Every Time

Salmon mignon is an elegant and delicious way to prepare salmon for a fancy dinner or special occasion meal. These individual salmon fillets wrapped in prosciutto are tender, juicy and full of flavor. While salmon mignon may sound intimidating it’s actually quite easy to make at home with just a few simple steps. This article will provide a complete guide on how to cook salmon mignon to perfection.

What is Salmon Mignon?

Salmon mignon refers to a salmon preparation where individual salmon fillets are wrapped with a thin slice of prosciutto ham before cooking. The prosciutto imparts a lovely savory salty flavor to the salmon and also helps keep the fish moist during cooking.

Salmon mignon has a fancy, upscale appearance, making it perfect for date nights, dinner parties or holidays like Valentine’s Day or Mother’s Day. It looks elegant but is surprisingly easy to make at home.

Benefits of Cooking Salmon Mignon

There are several benefits to cooking salmon in the mignon style:

• Individual portion control – Each fillet is separately wrapped and cooked, allowing for easy portion control. This prevents over or under cooking.

• Added flavor – The prosciutto provides a nice complement and accent to the flavor of the salmon.

• Moistness – The prosciutto wrapping helps seal in moisture and prevents the salmon from drying out

• Eye appeal – Salmon mignon just looks fancy and elegant when served. It’s sure to impress your dinner guests.

Ingredients Needed

Cooking salmon mignon requires just a few simple ingredients:

• Salmon fillets – Look for evenly sized and shaped fillets approximately 6 oz each. Skinless or skin-on both work well.

• Prosciutto – You’ll need thin slices of prosciutto, about 1-2 per salmon fillet.

• Butter – For sautéing the salmon.

• Garlic – Minced or grated garlic adds wonderful flavor.

• Fresh thyme – Fresh thyme leaves add aromatic flavor.

• Salt and pepper – For seasoning the salmon.

• Olive oil – For the skillet.

Step-by-Step Guide

Follow these simple steps for perfectly cooked salmon mignon every time:

1. Prep the Salmon

Rinse the salmon fillets under cold water and pat them completely dry with paper towels. Make sure no moisture is on the salmon.

2. Season the Salmon

Season both sides of the salmon generously with salt and pepper. The seasoning will add nice flavor to the fish.

3. Sear the Salmon

Heat a skillet over medium-high heat and add a small amount of olive oil. Once hot, place the salmon fillets in the skillet skin-side down. Sear for 2-3 minutes until the skin is crisp and browned.

4. Flip and Cook Through

Carefully flip the salmon over and cook for another 2-3 minutes on the second side. The salmon should be nearly opaque in the center when done.

5. Make the Pan Sauce

Remove the cooked salmon from the skillet. Add butter, garlic and thyme to the skillet. Sauté for 1 minute until fragrant. Spoon the sauce over the salmon.

6. Wrap with Prosciutto

Wrap each seared salmon fillet with a thin slice of prosciutto. Wrap it around the perimeter of the fillet.

7. Bake

Place the prosciutto-wrapped fillets on a baking sheet. Bake at 400°F for 10-12 minutes until the prosciutto is crisped.

8. Broil for More Crispness

If you want the prosciutto a bit more crispy, place under the broiler for 1-2 minutes watching carefully to avoid burning.

9. Rest and Serve

Let the salmon mignon rest for 5 minutes before serving. Serve the salmon topped with the garlic-thyme pan sauce.

Cooking Tips

• Let the cooked salmon rest before serving. This allows the juices to reabsorb back into the salmon.

• Resist the urge to move the salmon too much during cooking. Let it sear and cook undisturbed for best results.

• Use a meat thermometer to check doneness. Salmon is best cooked to between 140-145°F internally.

• Adjust cooking times based on thickness. Thicker fillets may take a little longer.

• Add fresh lemon wedges for squeezing over the salmon before eating.

Common Questions

How do I know when the salmon mignon is done cooking?

Use an instant-read thermometer to check the thickest part of the salmon. It’s done when the internal temperature reaches 140-145°F. The fish should be opaque and flake easily with a fork.

What kind of salmon works best?

Wild-caught salmon like king, sockeye and coho are all excellent choices. Go with whichever type you enjoy the flavor of most.

Can I use frozen salmon?

Yes, frozen salmon fillets can work well too. Just thaw them completely first and pat very dry before seasoning and cooking.

What sides go well with salmon mignon?

Some delicious side options include rice pilaf, roasted asparagus or greens, creamy mashed potatoes or pasta in a lemony butter sauce.

Can I make this without prosciutto?

You can, but the prosciutto really adds a lot of complementary flavor. If you want you can substitute bacon or pancetta instead.

Alternative Cooking Methods

In addition to pan searing and baking, salmon mignon can be prepared using other cooking methods:

• Grill – Oil the salmon, season and grill over direct medium heat for 4-5 minutes per side.

• Broil – Place seasoned salmon on a broil pan and broil for 6-8 minutes until cooked through.

• Poach – Simmer salmon in a skillet with white wine, lemon, herbs and butter. Cook for 5-7 minutes.

• Air Fry – Brush salmon with oil, then air fry at 400°F for 10-12 minutes, flipping halfway.

Recipe Variations

There are many ways to customize salmon mignon by using different seasonings and ingredients:

• Stuff with spinach, feta and sun-dried tomatoes before wrapping in prosciutto.

• Coat with grainy mustard and chopped dill before wrapping and cooking.

• Top with sliced avocado and mango salsa after cooking.

• Swap the prosciutto for bacon or pancetta.

• Use curry powder, garlic and lime for seasoning instead of just salt and pepper.

• Top with a chimichurri sauce or fresh pico de gallo after cooking.

Serving Suggestions

Impress your guests by serving salmon mignon with these creative pairings and platings:

• Place each cooked mignon on top of a lemon rice pilaf baked in a ramekin. Garnish with chopped parsley.

• Arrange the salmon over a bed of vivid green spinach and drizzle with a light citrus vinaigrette.

• Serve with roasted fingerling potatoes and grilled asparagus spears.

• Add a dollop of fresh chimichurri or pesto sauce on top of the plated salmon.

• Pair with a chilled Sauvignon Blanc or a dry sparkling wine.

Storing and Reheating Leftovers

Salmon mignon leftovers should be stored properly for food safety and to maintain quality. Follow these tips:

• Allow to cool completely, then cover tightly and refrigerate. Use within 3-4 days.

• Reheat gently in a skillet over medium-low heat with a little butter or olive oil.

• Microwave on 50% power until warmed through, 1-2 minutes. Check for cold spots.

• Flake into a salad, rice dish or pasta. Salmon retains moisture better when mixed into dishes.

• Wrap tightly in plastic wrap or foil and freeze for 1-2 months. Thaw in fridge before using.

Elegant Yet Easy Salmon for Special Occasions

Salmon mignon is impressive enough for fancy dinners, yet easy enough that you don’t have to wait for a special event to enjoy it. Follow this simple recipe and cooking tips for tender, flaky and delicious salmon mignon fillets. Wrapping the salmon in savory prosciutto, sizzling it in a hot skillet and then baking to perfection results in an elegant presentation sure to wow your guests. Serve salmon mignon at your next date night, holiday meal or dinner party for a memorable dining experience.