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Returning from my first Alaska salmon fishing trip in 2013, my lovely lady Alexandra introduced me to the idea of a honey mustard glaze on fresh coho filets, much to my delight. Having never savored truly fresh salmon, the results of this recipe landed me permission to visit Alaska again. And again.
Whether its store-bought or wild-caught, quick, easy and delectable is the most accurate description of this sweet yet savory, melt-in-your-mouth salmon dish. This versatile dish works perfectly to satisfy any seafood palate from searing to thorough cooking. Preparing on low heat with the skin side down, the filet can be removed as the top just turns mildly opaque, leaving a soft and vibrant core. Cooking thoroughly equates to crisp golden edges around the skin, adding texture complexity to a firm and perfectly done cut, dripping with a golden honey mustard glaze and natural oils.
Pair with a light red wine or ale, or go big with a bourbon barrel aged rye or stout for a rich finish complimentary to the glaze and natural sweetness of the salmon.
Time to make:
5 to 15 minute cook
1 Pound salmon
2 Tbsp fresh cracked black pepper
1 Tbsp Himalayan rock salt
1/2 Cup butter
2 Tbsp honey
2 Tbsp parsley
2 Tbsp Dijon mustard (coarse or smooth ground)
1 Tbsp extra virgin olive oil
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Searing* (recommended for fresh fish only):
1. Heat olive oil in pan on medium-high heat.
2. Place salmon in skillet, skin up, searing the top for up to 45 seconds.
3. Flip over to skin side down and reduce heat to medium-low.
4. Crack rock salt and pepper onto the fillets.
5. Cook up to 5 minutes.
6. Thorough Cooking (recommended for grocery store fillets):
7. Heat olive oil in pan on medium low, then reduce to low heat.
8. Place salmon in pan, skin down.
9. Crack rock salt and pepper onto the fillets
10. Cook up to 15 minutes to preferred firmness without turning. Covering can decrease time with even heat.
1. While salmon is searing or cooking, heat butter in a sauce pan or microwave until liquefied.
2. Mix Dijon, honey and parsley into the melted butter. (The ratio of glaze ingredients can be manipulated to suit saltier or sweeter desires.)
3. Place glaze in refrigerator to cool to a firm texture.
4. As salmon is served hot from the pan, place a tablespoon of the firm mixture on top, allowing it to melt and glaze the filet.
*The FDA recommends cooking salmon to 145 degrees Fahrenheit (62.7 degrees Celsius) internal temperature at the thickest part of the cut for safety.
A note on sourcing the cut or foraged ingredients:
Fresh caught salmon is of irreplaceable quality, yet cuts from the grocery meat counter and formerly frozen are exquisitely prepared with this method.
Dried parsley is best as it can be crushed fine and mixed into the glaze. Alternatively, fresh garden parsley can be shredded and added atop the glaze, doubling as garnish.
Alternate cuts that work:
Any salmon or trout filet or steak is well suited for this recipe. Steaks would need to be seared or cooked evenly on both sides for consistency.