This super simple preparation lets the rich flavor of king salmon shine, accented by thyme and mustard. Marsh's tip: “If you’re drinking white wine while cooking, add a couple splashes to the pan before baking!”
- 1 pound king salmon
- 2 tablespoons (1/4 stick) butter
- 10 thyme sprigs, equivalent of 4 tablespoons
- 1 tablespoon ground mustard seed
- A couple splashes white wine (optional)
Preheat oven to 275 °F.
In a small saucepan, melt butter over low heat.
Put king fillet in 9 or 10 inch glass pie dish or Pyrex. Gently pour melted butter over fish, then sprinkle ground mustard, sea salt and fresh ground pepper over it. Add white wine, if using.
Top with thyme.
Roast in oven for 25 minutes or until fish begins to flake.
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Know Your Cook
Marsh Skeele is not only the co-founder of our company and one of our original fishermen, he’s great in the kitchen. He has crisscrossed the Midwest to treat some of you to our wild Alaskan fish caught by a real-life wild Alaskan fisherman— that’s better than any reality TV show! Although he still fishes out of Sitka on the F/V Loon, Marsh can also be found all over the Midwest at farmers markets, passionately advocating for sustainable fish on the radio, and hosting the best dinner parties.