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Salmon with Maple Mustard Hollandaise

April 11, 2016




The Maple Mustard Hamonizer Spice Blend goes so beautifully on salmon, but instead of seasoning the fish, we seasoned a delicious, creamy hollandaise with it. We served ours with some Isreali Couscous and bok choy, but use whatever grain and green that speaks to you!
For this hollandaise i used an immersion blender.


- Wild Salmon with skin, preferably the same thickness to ensure it cooks the same
- salt and pepper
- 3 egg yolks, room temp
- 1 lemon, juiced
- 1/2 lb unsalted butter
- 1-2 Tbsp Maple Mustard Hamonizer
- 2 Tbsp vegetable, peanut or canola oil



Start with your hollandaise. It can be kept warm just long enough while you prepare the rest of the meal. You can keep it on very low on the stove, or if you have a warming section of your stove, even better.


Put egg yolks, lemon juice, and Maple Mustard Hamonizer in a narrow container, I use a measuring glass. Set aside.

In a small sauce pan, heat the butter over medium low heat until the butter just begins to bubble. With the immersion blender in the egg yolk container, very slowly pour the hot butter in while blending with your blender. Continue until all the butter is gone and you have a beautifully creamy sauce. Taste and season with more Maple Mustard spice and/or lemon. Pour back into the saucepan and keep warm while you make the rest of dinner. (We have a warming drawer under our stove that works perfect for this)

Pat the salmon with a paper towel and season both sides with salt and pepper. Heat a heavy bottom skillet or cast iron pan on med high heat with your oil and heat until shimmering. Place your fish skin side down in your pan and turn your heat down to medium low. Press down slightly on your fish to ensure the skin has evenly met with the hot pan. We wanna get that skin niiice and crispy! Give it about 5 minutes, no touching or moving. After 5 minutes, test to see if the skin can easily come off the pan, that's when you know you've made a good crisp. Flip the fish and cook for just another minute. Remove and allow to rest a few minutes on a paper towel lined plate.

Serve with your choice of side and pour your maple mustard hollandaise sauce over each person portion of fish.


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