Honey Mustard Salmon with Wholegrain Mustard and Green Seasoning
If you enjoy the flavors of whole grain mustard, you’ll definitely be a fan of this honey mustard salmon recipe. The whole grain mustard adds pleasant pops of earthiness to the fish along with a great texture.
I love experimenting in the kitchen. Pairing whole grain mustard with honey and Caribbean green seasoning isn’t something you see every day. But they sure do work well together!
Green seasoning is the backbone of Caribbean cuisine, especially Trinidadian cuisine. It’s made with culantro (chadon beni), fresh herbs, garlic and fresh peppers. The seasoning has a bold, fresh, herbaceous flavor that brightens up every savory dish it touches.
This salmon is no exception! Let’s get into the recipe.
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Ingredients for wholegrain mustard salmon
Equipment for this recipe
I used a cast iron griddle pan to sear the salmon before popping the pan in the oven. I’ve had the pan for many years and it’s perfect for finishing off meat recipes in the oven.
Regular cast iron skillets are also great for this too!
Steps for making this honey mustard salmon
Defrost (if necessary)
My salmon fillets were frozen so I added them to a bowl of water with the juice of half a lime to defrost. Adding to water rapidly defrosts the fish and the citrus removes any ‘fresh’ fishy smell or taste.
I left the fillets for about an hour to defrost.
Season the fish
Once the fillets are fully defrosted, drain and give them a quick rinse. Pat dry if needed. Rub enough oil on the salmon to coat the fillets. Add salt, the whole grain mustard with honey mix, green seasoning and a few drops of freshly squeezed lime juice.
Massage everything into the fillets and leave to sit for about 15 minutes.
Pan sear the salmon
Add the griddle pan on the stove on medium heat and allow to heat up. Coat the pan with oil to prevent the salmon from sticking.
Once the fillets have soaked up that beautiful seasoning, add them to the hot griddle pan skin side down. Leave to cook for 3 minutes. You’ll start seeing a color change in the fillet where the hotter side starts to lighten.
Bake the seared fillets
Since you’ll be finishing the fish in the oven, you’ll want to preheat it to 375°F.
With the fillets seared, add the griddle pan to the oven (any oven-safe pan will do) and bake the honey mustard salmon for 12 minutes or until the fillets develop an internal temperature of 130°F.
Remove from the oven, squeeze some lime juice over the warm fish and serve with lime wedges on the side.
What to serve with the salmon
The flavors of the honey mustard salmon with wholegrain mustard can pair well with so many sides. You can add sauteed broccoli and carrots for an easy salmon dinner that’s low carb.
If you love carbs, try serving with mashed potatoes and sauteed green beans for a filling salmon dinner.
For a more Caribbean inspired lunch, how about serving the dish with macaroni pie, callaloo and fresh salad or dhal and rice.
More fish recipes
Honey mustard salmon recipe with mustard seeds
Honey mustard salmon with wholegrain mustard
Ingredients
- 2 salmon fillets with skin
- 1 lime
- 1½ tbsp oil
- ½ tsp salt
- 2 tbsp whole grain mustard with honey
- 2 tbsp Caribbean green seasoning
Equipment
- cast iron pan
Instructions
- Defrost the salmon fillets if frozen by adding to a bowl of water with juice of half of the lime. Set aside for 1 hour.
- Once defrosted, drain, rinse and pat dry the fish.
- Coat the fillets with oil, salt, whole grain mustard with honey and Caribbean green seasoning.
- Squeeze some lime juice over the top. Set the fillets aside to marinate for 15 minutes.
- Preheat the oven at 375°F.
- Add a cast iron pan on the stove on medium heat. Coat the pan with oil and allow it to heat up.
- Place the seasoned fillets skin side down in the hot pan.
- Cook on the stove for 3 minutes.
- Remove from the stove and place the pan in the preheated oven.
- Cook for 12 minutes (until the fish has an internal temperature of 130°F).
- Remove from the oven. Squeeze more lime juice over the fillets and serve warm.
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