Name: Pan Fried Salmon and Slaw with Pickled Mustard Seeds
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2
Ingredients: 2 (6-ounce) portions Sockeye Salmon; 1 small container mustard seeds, yellow (1.15 ounces or 33g); ½ cup apple cider vinegar; ½ cup water; 3 teaspoons kosher salt; 2 teaspoons brown sugar; Salt and freshly ground black pepper; 1 small head of cabbage, thinly sliced; 4 medium carrots, grated; 1 bunch parsley leaves, chopped; 1 cup mayonnaise; 2 tablespoons dijon mustard; 1 tablespoon pickling liquid from mustard seeds; ¼ teaspoon cayenne pepper; 1 lemon, zested and juiced; High heat cooking oil; Lemon wedges, for serving

An Easy-to-Make Condiment Adds a Pop of Flavor

This recipe for pan-fried salmon and cabbage slaw is simple and easy enough to make for a weeknight meal, but the addition of pickled mustard seeds sets it apart from your usual dinner. If you’ve never tried pickled mustard seeds before, they’re a wonderful complement in flavor to salmon. Mixed into a dressing, pickled mustard seeds also add texture and a zesty pop of flavor to an otherwise classic slaw.

Our recipe for pickled mustard seeds makes about a pint of this condiment. However, you only need 2 tablespoons of pickled mustard seeds for this recipe. The leftover pickled mustard seeds are great to have on hand for other slaws, salads, dressings. When stored in an airtight container, pickled mustard seeds can last up to two months.

Pro tip: To use your time efficiently in the kitchen, start by making the pickled mustard seeds. Then, while the pickled mustard seeds are cooling to room temperature, you can complete the rest of the prep — shred the cabbage, grate the carrots, etc. — before moving on with the recipe.

About Chef George Pramatarov:

George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon—recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.

Print Recipe

Pan Fried Salmon and Slaw with Pickled Mustard Seeds

By Wild Alaskan Company

If using a pre-shredded slaw mix, substitute 2 to 3 cups of it in place of the cabbage and carrot included in the ingredients list below.

Prep time

35 minutes

Cook Time

10 minutes

Total time

45 minutes

Yield

Ingredients

2 (6-ounce) portions Sockeye Salmon
1 small container mustard seeds, yellow (1.15 ounces or 33g)
½ cup apple cider vinegar
½ cup water
3 teaspoons kosher salt
2 teaspoons brown sugar
Salt and freshly ground black pepper
1 small head of cabbage, thinly sliced
4 medium carrots, grated
1 bunch parsley leaves, chopped
1 cup mayonnaise
2 tablespoons dijon mustard
1 tablespoon pickling liquid from mustard seeds
¼ teaspoon cayenne pepper
1 lemon, zested and juiced
High heat cooking oil
Lemon wedges, for serving

Instructions

1. Bring a small pot of water to a boil. Add mustard seeds and cook for 30 seconds. Strain and rinse well under cold water.

2. Bring remaining ingredients to a boil. In a clean, non-reactive container, pour the liquid over the mustard seeds. Allow to cool at room temperature.

3. Meanwhile, you can prep your remaining ingredients. Then, toss together cabbage, carrot, and parsley in a large bowl.

4. Once pickled mustard seeds have cooled to room temperature, add 2 tablespoons of them to a small bowl, reserving remaining pickled mustard seed for another use. Stir in mayo, dijon, mustard seeds, 1 tablespoon of pickling liquid, cayenne pepper, lemon zest and lemon juice. Add a pinch of salt and pepper; set aside.

5. Pour dressing over cabbage/carrot/parsley mixture. Mix well, adding salt and pepper to taste. Chill slaw in the fridge while cooking the fish.

6. Pat salmon fillets dry with a paper towel or clean tea towel. Season with salt and pepper.

7. Heat a medium skillet over medium-high heat. Add enough oil to just cover the bottom. When oil starts to shimmer, gently place the fillets in a pan, skin side down. Using a fish spatula, press down firmly to ensure good skin to pan contact, holding for 30 seconds.

8. Sear undisturbed until fillet releases easily with the help of the fish spatula, about 3 to 4 minutes. Flip carefully, then allow to cook until internal temperature of fillet reaches 120F at its thickest part for medium-rare doneness. Thinner fillets may only need a minute more of cook time, while thicker fillets may need up to 3 minutes.

9. Transfer fish to serving plates. Add slaw and lemon wedge, and top fillet with extra pickled mustard seed if desired. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.