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Tangy, healthy and quick? Sounds like a great combination and it sounds like dinner. Salmon is one of the most popular seafood in the country. When it’s marinated in a sweet and savory blend on creole mustard, cilantro, honey, lemon and spice, then grilled or baked…you have the makings of a very popular dish.
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Here’s What You Need
Fresh, farm-raised Salmon filets with the skin on is perfect for this recipe. You’ll need about 1 ½ to 2 pounds to feed four. If you want to go with the wild-caught, it will also be great. The marinade is pretty simple-fresh cilantro, lemon juice, honey and ground allspice, mixed with creole mustard. The recipe calls for 2 tablespoons of chopped cilantro, but if you are a real cilantro fan, you could bump it up to ¼ cup (4 tablespoons). Unless you have more than 2 pounds of Salmon, don’t go over ¼ cup of the creole mustard as it tends to push its weight around and dominate everything.
What is Creole Mustard? Creole mustard is a creamy, spicy mustard with a grainy consistency which distinguishes it from other kinds of mustard. It’s a Louisiana staple, so it’s no surprise that its rather spicy flavor reflects German, African, French, and Spanish influences. Growing up, we just called it hot mustard. If you can’t find any creole mustard in the grocery store, you can substitute a whole grain Dijon or other grain mustard.
This Salmon is great grilled or baked in the oven. If grilling, you’ll want some cherry or Adler wood-chunks on the charcoal grill or chips on the gas grill. You won’t be sorry. Oh, and beer…..you’ll need some beer.
Here’s What You Do
First…you have a beer. There is some passive time with this recipe, so you have time to sip on a beer, or the beverage of your choosing, while the Salmon marinates and you fix the side dishes. Chop the cilantro, squeeze the lemon, add the honey and allspice to a small bowl and mix in the creole mustard. Get all the ingredient combined well and set the bowl in the fridge for about 30 minutes so the flavors meld.
Meanwhile, rinse the fish under cold water and pat dry with paper towels. Check for bones by gently passing your hand over the meat side of the fish. If you find any bones, make sure you pull them out. Place the fish, skin side down, on a cutting board and slice across into about 2-inch pieces. Set the fish, skin side down, on a parchment paper lined baking sheet. After the marinade has been in the fridge for 30 minutes, spoon or brush it onto the fish, covering the top and sides. Let this marinade for 30 minutes while you prepare the grill or preheat the oven.
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Salmon is great on the grill, and if you are going that route, set the grill up for a medium-high (about 425 degrees) indirect heat. How’s your beer? Grill preparation usually goes better with a cold beer. Throw some cherry or Adler wood on the coals or the gas grill-this will add a great smoky dimension. When the fire is ready, place the salmon, skin side down on a soaked plant, an oiled grill basket or on several lemon slices laid side by side, away from the heat. Cover the grill and check after 10 to 15 minutes for your desired degree of doneness.
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Similarly, if you don’t want to use the grill, this is also great baked, uncovered, in a 425-degree oven. Just leave the marinating Salmon on the parchment paper lined baking sheet and place it in the preheated oven. Bake for 15 to 20 minutes or until it reaches your desired level of doneness. Salmon is great medium rare, but it’s also delicious medium or medium well, depending on your personal preference.
This Salmon is great with just some simple sautéed spinach and your favorite rice or potato dish. The marinade transforms into a glaze while cooking and really adds a sweet and savory tanginess to the always delicious Salmon. Its good for you, its delicious and its simple-everyone will love it!
Hints and Tips
- There’s a variety of salmon available, fresh, frozen and canned, in all groceries and seafood markets. Mostly we see the wild-caught Salmon from the Pacific fisheries or farm-raised Atlantic Salmon. It’s popularity comes from its versatility, flavor and nutritional value.
- Salmon is great grilled, baked, smoked, ground into burgers and many other ways, but it’s also a great source of high quality protein and heart healthy omega-3 fatty acids.
- There is some debate over which is healthier-wild caught or farm raised. Its common to hear that wild-caught is better, however, farm raised salmon ranks near the top of the scale for protein and omega-3 fatty acids and on the low end when it comes to mercury. Either way you go, any Salmon is a great addition to your diet.
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Yeah You Right!
| Servings | Prep Time |
| 4 Servings | 20 Minutes |
| Cook Time | Calories per Serving |
| 20 Minutes |
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| Salmon, not from Louisiana, but when marinated in a sweet and savory blend of cilantro, creole mustard, honey, lemon juice and spice, its got that Creole kick! Best of all, it's healthy, it's simple and it's delicious! It can be baked, roasted or my favorite...right on the grill.
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- 1 1/2 pound Salmon Filets
- 1/4 cups creole mustard
- 3 tablespoons honey
- 2 tablespoons cilantro chopped
- 1 teaspoons ground allspice
- Juice of 1 Lemon
- Kosher salt and ground black pepper to taste
- Mix all the marinade ingredients together in a bowl and set aside for about 30 minutes.
- Rinse salmon filets and remove any bones you find. Pat dry and slice cross ways into about 4 equal size pieces.
- Coat salmon filets all over with marinade and set in an oven-safe flat glass bowl for another 30 minutes.
- Cook in a 425 degree oven for 15 to 20 minutes or your desired level of doneness.
- Prepare a grill for med/high heat (425 degrees) with a chunk of cherry or Adler wood-or another flavor wood you like. Pecan may be a nice choice.
- Place the salmon filets, skin side down, on a plank or lemon slices over indirect heat
- Grill for 15 to to 20 minutes or your desired level of doneness.