Mustard Seed Crusted Salmon with Mustard Cream Sauce
Elevate your dinner table with this Mustard Seed Crusted Salmon with Mustard Cream Sauce, a stunning dish that perfectly balances bold flavors and an irresistibly crispy texture. This recipe features tender salmon fillets topped with a crunchy crust made from yellow mustard seeds and golden panko breadcrumbs, kissed with a hint of Dijon-honey sweetness. Searing the fillets before finishing them in the oven ensures restaurant-quality results, while the luxurious mustard cream sauce—infused with shallots, whole-grain mustard, and a splash of lemon juice—takes this meal to the next level. Ready in just 35 minutes, this gourmet-worthy entree is perfect for special occasions or an indulgent weeknight treat. Serve garnished with fresh parsley for a vibrant touch!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on or skinless)
- 2 tablespoons Yellow mustard seeds
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (minced)
- 1 cup Heavy cream
- 1 tablespoon Whole-grain mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the salmon fillets dry with paper towels, then season both sides with salt and black pepper.
In a small bowl, mix the Dijon mustard and honey. Spread a thin, even layer of the Dijon-honey mixture over the top of each salmon fillet.
In another bowl, combine the yellow mustard seeds and panko breadcrumbs. Press this mixture firmly into the top of the fillets to form a crust.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Place the salmon fillets crust-side down into the skillet and sear for 2-3 minutes until golden brown.
Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the mustard cream sauce. In a saucepan, melt the butter over medium heat, then add the minced shallots. Cook for 2-3 minutes, stirring frequently, until the shallots are softened.
Pour in the heavy cream and bring to a gentle simmer. Stir in the whole-grain mustard and lemon juice, cooking for another 2-3 minutes until the sauce thickens slightly. Season with a pinch of salt, if needed.
Once the salmon is cooked, remove it from the oven and let it rest for 2-3 minutes.
Plate each salmon fillet and generously drizzle with the mustard cream sauce. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 3879 mg | 169% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 22.8 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
