Roast Salmon with Whole-Grain-Mustard Crust

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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.

By
Food & Wine Editors
Food & Wine Editors
This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link.
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Updated on March 8, 2017
Roast Salmon with Whole-Grain-Mustard Crust
Photo: © Kate Mathis
Total Time:
20 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup whole-grain mustard

  • 1 tablespoon extra-virgin olive oil

  • 1 1/2 tablespoons minced chives

  • Four 8-ounce skin-on wild salmon fillets

  • Salt and freshly ground pepper

Directions

  1. Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.

  2. Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.

  3. Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.

Serve With

Brussels sprout leaves sautéed with diced chorizo.

Suggested Pairing

Herb-scented Chilean Sauvignon Blanc.

Originally appeared: February 2012

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