TC Recipe: Mustard and Coriander Crusted Salmon

February 16 2010

By Sous Chef Kevin Dietrich
Suggested Pairing: 2008 Signature Pinot Gris
Serve 2



  • 1 T coriander seeds
  • 1 tsp mustard seeds
  • pinch of crushed red pepper
  • 1½ lbs skinless salmon fillet, in one piece
  • 1 T + 1 tsp extra virgin olive oil
  • 1 T fresh lemon juice
  • 1 bunch watercress
  • 1 C flat-leaf parsley


Preheat the oven to 425°. Coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.

In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through.

In a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad.