Mustard Crusted Salmon {recipe}

Mustard Crusted Salmon
Had we known that something as fancy-sounding as “Mustard-crusted Salmon” was actually so simple, we would have been making it at least once a week every season…

Inspired first by a recipe in Cristina Ferrare’s Big Bowl of Love cookbook (by the way, congrats on getting the book, Tori!), then pushed again to try it by a video for something similar, we’ve cooked salmon this way a few times now: roasted in oven for a 8 or 9 minutes, then under the broiler for a minute or two to brown.

And we don’t know if it’s the quality of the salmon we’re getting or if the recipe/technique really is that good, but so far every time we’ve made this, the salmon has been cooked, no joke, perfectly. At least for us, that is. While we prefer steaks and tuna fairly rare in the middle, salmon we like cooked right to the point it goes from any trace of raw to perfectly opaque, but tender.

Mustard Crusted Salmon

Mustard Crusted Salmon

adapted from a recipe from Cristina Ferrare’s Big Bowl of Love cookbook

We serve this with roasted asparagus spears and a heavy-on-the-dill Herbed Brown Rice.

makes enough for 2


1 tablespoon olive oil
2 cloves garlic, very finely minced
¼ cup grainy mustard
2 tablespoons dry white wine
juice from half a lemon (about 2 tablespoons)
2 salmon fillets, about 2-inches wide each
salt and pepper to taste
chopped fresh parsley for garnish


Preheat oven to 400°F.

Heat olive oil in small pan over medium heat. Add garlic and cook until soft and fragrant. Add mustard, wine, lemon juice, and stir to combine. Remove from heat and set aside.

Line a baking sheet with aluminum foil. Rub salmon fillets with a little bit of additional olive oil. Place on foil skin side down. Season with salt and pepper. Bake for 8 or 9 minutes on middle rack in oven.

Remove the baking sheet from the oven. Spoon mustard sauce on top of each fillet. Turn on broiler in oven and place mustard-covered salmon about 3 inches from heat. Broil for 2-3 minutes, until mustard begins to brown. Remove from broiler, transfer fillets to plates, and garnish with chopped parsley.

by Sarah J. Gim on May 17, 2012 · 0 comments

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