Double Mustard King Salmon

Double Mustard King Salmon

The magic of mustard

Double Mustard King Salmon | Sitka Salmon Shares

Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Serves: 4


  • For the Salad:
  • 1 medium shallot, minced
  • 2 tablespoons champagne vinegar (or lemon juice)
  • 2 teaspoons honey
  • 1 teaspoon smooth dijon mustard (we love Edmond Fallot)
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • 10 ounces baby salad greens
  • For the Crème Fraîche:
  • ¼ cup grainy mustard (we’re still loving Edmond Fallot here but Pommery Moutarde de Meaux is a real work of art)
  • ½ cup crème fraîche
  • For the Salmon:
  • 2 tablespoons Coleman’s dry mustard powder
  • 4 (8 ounce) fillets king salmon
  • 2 tablespoons grapeseed oil
  • Salt and pepper, to taste


For the Salad

In the bottom of a large bowl, whisk together shallot, vinegar, honey, mustard, salt and pepper. Slowly add olive oil, whisking to emulsify. Toss with salad greens just before serving.

For the Crème Fraîche

In a small bowl, stir together grainy mustard and crème fraîche.

For the Salmon

Lightly dust king salmon fillets with dry mustard powder, salt and pepper. In a large, preferably nonstick skillet over medium-high heat, add 2 tablespoons grapeseed oil. Place salmon flesh side down in the pan cooking undisturbed for 4-5 minutes. Salmon will be well brown and cooked about ⅓ of the way through. Gently flip salmon searing the skin for an additional 4-5 minutes until salmon is cooked through and just begins to flake.


Toss greens with vinaigrette, serve alongside salmon fillet. Top salmon with mustard crème fraîche.

Questions for Chef Ali? Email her at

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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