Roasted Salmon With Whole Grain Mustard & Brandy

1-1/2 pounds center cut wild-caught salmon fillet (skin-on) , Extra-virgin olive oil, Kosher salt and pepper, 2 tablespoons Mustard Brandy compound butter, at room temperature, 1 tablespoon minced flat-leaf parsley

Preheat oven to 400°F. Drizzle salmon with olive oil and coat on all sides. Season the salmon with salt and pepper and set aside to come to room temperature, 20 minutes.  Transfer salmon to a sheet pan lined with foil. Place salmon in oven and roast until cooked, about 10 minutes. Remove salmon from the oven and while still hot, spread 2 tablespoons of butter over the salmon.  The butter will melt creating a simple sauce. Sprinkle with parsley and serve.


Posted on

March 17, 2017


  1. Beverly Bradshaw

    Hi Folks,
    I just cooked and ate some wild pink salmon following your recipe and it was exquiste Just super! What is your wild grain mustard but I did not need it anyway.
    I am the mother of Nancy Bradshaw who shops regularly at Riley Park.
    What a treat I had tonight! You know I had had a lot of salmon (fresh caught) in my life but this one rates very very high! It literally melted in my mouth!

    • bluecomet


      Must apologize for the late response. We are happy to hear the recipe turn out well. As for the mustard any will do. Pink is an underrated salmon and is often overlooked.

      Thank you again for taking the time to message.
      Blue Comet Seafoods


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