Salmon can be such a wonderful fish – very rich, flavorful and versatile. Sometimes it is overlooked because it has now become more commonplace. But you will be surprised at how much you can still enjoy salmon in this dish, adorned simply with Dijon mustard, breadcrumbs and lemon-chive crème fraiche.
First, you want to start with a very fresh piece of fish. Fresh salmon should only be cooked to a medium - medium rare temperature to bring out the best of its natural flavor and texture. This is why the quality of the fish is so important. You should not undercook fish that is anything less than very fresh. Salmon also has to be cooked at a lower or indirect heat and slowly, whichever method of cooking you choose – broiling, poaching, or sautéing. Cooking salmon on a direct, high heat will not cook the fish properly, making the outside too dry and leaving the inside raw.
For home cooking, I like to use fresh organic salmon. If the fish is organically raised, farmed salmon is a perfectly fine choice here. At the restaurant, we have access to some of the best fish that comes into the city. I am lucky to have such fish to cook with but you do not have to be a chef to have a good relationship with your local fishmonger. Talk to them. Do a little investigating. Just asking a few questions should increase your chances of getting a better piece of fish. When did the fish come in? Where is the fish from? How was the fish raised? All of these questions can help you get the best fish and also help you learn what to look for in the future.
To prepare the salmon, season it evenly on both sides with salt and white pepper. Brush the Dijon mustard only on the top of the fillet, both for flavor and practicality. The spicy flavor will contrast with the tender cooked flesh and will also act as glue for the breadcrumbs.
After about six minutes, the breadcrumbs will be browned on top and the salmon will be cooked perfectly. I like to use Japanese panko for this recipe because it stays crispy and light. Crème fraiche is an everyday luxury that I like in this dish to add a delicious creamy, tart sauce to the rich salmon. Although crusted salmon is not an entirely new concept, paying careful attention to the cooking technique and combining these flavors will make salmon feel new again.
Recipe: Mustard Crusted Salmon Fillet
Serves 11 6-ounce filet of skinless salmon
fine sea salt and freshly ground white pepper
1 teaspoon Dijon mustard
1 tablespoon breadcrumbs
1 teaspoon cut chives
2 tablespoons crème fraiche
½ lemon, juiced
- Heat toaster oven to broil. Line a toaster oven tray with foil.
- Season the salmon with salt and pepper and spread the Dijon mustard on top. Sprinkle the breadcrumbs over the mustard and bake for about 5-6 minutes until the salmon just becomes opaque and the crust is toasted.
- While the salmon is cooking, stir together the chives, crème fraiche and lemon juice and season with salt and pepper. Serve salmon with lemon-chive crème fraiche.
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Laura Renn Johnson SAID...
Would a sauce gribiche also work well with this?
Lisa Bobbi SAID...
We made this salmon tonight and it was absolutely fantastic. My boyfriend is quite the critic and even he loved it. We are both going to be in school this year and agreed that this was a recipe that we would be able to easily do during our busy days, but would be above and beyond our usual cuisine. We made this with the zucchini and the tomatoes, and it was by far, one of the best meals we’ve created. Thanks Eric!
chico1 SAID...
I don’t usually like salmon, but this was really good. I love the fact that everything is done in a toaster oven…I always felt like I wasn’t really cooking because I use the toaster oven.
Miz Booshay SAID...
Hello!
I just saw you on Regis and Kelly and I was totally delighted to “meet” you! You did a wonderful job teaching Regis! I will be going to the book store to purchase one of your books!
Happy to see you have a blog! Thank you!
EPIpark SAID...
i made this last night and my husband RAVED about it. It will now be a regular part of our dinner rotation
M.Fei SAID...
In the video you baked the salmon at 450 but in the recipe it says to broil. Which one is better?
spamisthenewham SAID...
Chef Ripert:
I was fortunate enough to have dined a couple of times at Lutece (when Chef Soltner was present), back in the late 1980s. And, I fondly recall a scrumptious dish of his, saumon de moutarde, which, to a certain extent, your recipe reminds me. Perhaps not so literally, but just in terms of a warm memory. Thanks so much.
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