As described during our DINNER SHOWS, Northwest salmon is the worlds best! Especially when eaten in the spring and caught in the ocean after a long winter in cold waters before making its way up the river to spawn. What we serve usually comes from the mouth of the Columbia near Astoria. We know that these fish have plenty of fat stores and are the most flavorful when prepared simply as in this recipe. Serves 4-6 ounce servings or 6-4 ounce servings.


  • 1-1 1/2 (4-6 ounce servings for four)  pounds fresh wild king salmon, block cut

  • 4-6 tablespoons freshly ground dark and light mustard seeds
  • 1-2 tablespoons sea salt
  • 2-4 tablespoons grape seed oil


Prepare fish. Place skin side down and season top generously with the ground mustard seeds. If cooking immediately, generously salt each piece.

Prepare your heavy bottomed pan by heating dry to stress out the metal about 2-4 minutes. Add oil to cover the bottom and continue to heat oil a bit before adding fish. Add fish at the handle of the pan and work clockwise around as you place the fish seasoned side down. After one minute in pan, shake pan. Fillets should move without sticking. With spatula, coax the fish. If it still doesn’t move, keep cooking 30 more seconds, until it releases. Flip the fish and reduce to medium heat; cook for  2-3 more minutes and serve. Fish is done when center is firm and sides are starting to flake when lightly pinched. Remove before completely done to prevent over cooking.

Chef’s note: Mustard seed will darken quickly so be certain to add enough oil to form a 1/4 inch oil slick in the pan and watch the timing carefully. As long as you stay medium high heat, the fish should cook fast enough to prevent blackening. But don’t allow seasoned side more than 90 seconds in the pan before turning over.

As Bob explains in class, fish may be finished in the oven once the crust has been formed. Place on a cookie sheet and into a preheated 400 degree F oven to finish for 3-5 minutes depending on size of cut.


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