Mustard-and-Coriander-Crusted Salmon Recipe

Mustard-and-Coriander-Crusted Salmon Recipe

How To Make Mustard-and-Coriander-Crusted Salmon

Made with a citrusy tone from coriander seeds, this crusted salmon is coated with mustard seeds and crushed red peppers for a crunchy roasted dish.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1tbspcoriander seeds
  • 1tspmustard seeds
  • 1pinchred pepper,crushed
  • lbssalmon fillet,skinless
  • salt and freshly ground black pepper,to taste
  • 1tbspdijon mustard,plus ½ tsp more
  • 1tbspextra virgin olive oil,plus 1 tsp
  • 1tbspfresh lemon juice
  • 1bunchwatercress,thick stems discarded
  • 1cupflat leaf parsley leaves,tightly packed


  1. Preheat the oven to 425 degrees F. In a coffee grinder, coarsely grind the coriander seeds with mustard seeds and crushed red pepper.

  2. 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.

  3. In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat for 2 to 3 minutes until lightly browned.

  4. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.

  5. Meanwhile, in a medium bowl, whisk the lemon juice with the remaining olive oil and mustard. Add the watercress and parsley, season with salt and pepper, and toss to coat.

  6. Cut the salmon fillet into 4 pieces and serve with the salad. Enjoy!


  • Calories: 343.74kcal
  • Fat: 23.10g
  • Saturated Fat: 4.86g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.22g
  • Polyunsaturated Fat: 6.00g
  • Carbohydrates: 2.97g
  • Fiber: 1.52g
  • Sugar: 0.35g
  • Protein: 30.47g
  • Cholesterol: 77.96mg
  • Sodium: 453.95mg
  • Calcium: 79.14mg
  • Potassium: 717.47mg
  • Iron: 1.86mg
  • Vitamin A: 103.59µg
  • Vitamin C: 38.08mg
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