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salmon in bengali mustard sauce

Prep Time:  5 mins                                  

Cook Time:  10 minutes                                  

Yields:   2 Servings


2 (4 oz.) portions of Thunder's Catch Wild Alaskan Sockeye Fillets

1⁄2 tsp. kosher salt, plus more to taste

1⁄2 tsp. ground turmeric

1⁄2 tsp. cayenne pepper

1 tbsp. mustard powder

2 tbsp. extra-virgin olive oil

1⁄4 tsp. brown mustard seeds

1⁄4 tsp. cumin seeds

1⁄4 tsp. fennel seeds

2 serrano chiles, split





1.  Rub fish evenly with half of the salt, turmeric, and cayenne; set aside.


2.  In a bowl, stir remaining salt, turmeric, and cayenne with mustard powder and1⁄2 cup water; set paste aside.


3.  Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes.


4.  Add cumin and fennel, cook for 30 seconds; add paste and chiles. Add fish, and cook, basting, until done, 10-12 minutes. Serve with Jasmine rice. Enjoy!



Recipe adapted from

sustainable  wild  all-natural

Thunder's Catch
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