Honey Mustard King Salmon
One of the best ways to cook King Salmon is brought to us by Chef Donald Wharton the chef at Fireweed Lodge chef of 25 years.
Two, 8-ounce king salmon fillets
Lawry’s Seasoned Salt (to taste)
1 tbsp butter or oil of choice for cooking
Honey Mustard Sauce
½ c butter
1 clove minced garlic
¼ c honey
⅛ c stone-ground mustard
1 tbsp Dijon mustard
⅛ tsp crushed red pepper
Butterfly both 8-ounce king salmon fillets. To do this, take each fillet and make a cut down the center of the fillet, perpendicular to the spine, and to (but not through) the skin. Fold out and you’re done.
Season both sides with Lawry’s Seasoned Salt. Set aside. Melt butter on low in a sauce pan. Add minced garlic and sauté until fragrant. Whisk in honey, mustard, and red pepper flakes. Set aside.
Heat oil or butter in a sauté pan; add salmon once hot. Cook on high for four minutes then flip. Add two tablespoons of sauce on top of each fillet and cook for an additional four minutes. Serve immediately.
Check out some of the best seafood recipes available on Fish Alaska’s recipe page.