Recipes Mustard Seed-Crusted Salmon Be the first to rate & review! The mustard seeds are a crunchy topping for the rich salmon. By Patrick O'Connell Patrick O'Connell Patrick O’Connell is the award-winning chef/proprietor of the Michelin-starred restaurant The Inn at Little Washington in Virginia. Considered a pioneer of regional American cuisine, O’Connell achieved international acclaim for elevating the profile of American cooking over the last four decades at his simple country inn-turned-culinary shrine. He is the author of The Inn at Little Washington Cookbook (1996), Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington (2004), and The Inn at Little Washington: A Magnificent Obsession (2015). Food & Wine's Editorial Guidelines Updated on March 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 10 Ingredients One 4-pound salmon fillet, in 1 piece, with skin Salt and freshly ground pepper 1 medium onion, thinly sliced 1/2 cup coarsely chopped dill 1/4 cup olive oil 1/2 cup yellow mustard seeds Lentil Salad Directions Preheat the broiler. Lay the salmon, skin-side down, on a baking sheet and season with salt and pepper. In a medium bowl, toss the onion with the dill and olive oil. Spread the onion mixture on the salmon and season with salt and pepper. Transfer to the lower third of the oven and broil for 5 minutes, rotating the sheet halfway through. Remove from the oven; leave the broiler on. Coat the salmon with the mustard seeds, patting the seeds to help them adhere. Return the salmon to the oven and broil, rotating the baking sheet, for about 5 minutes, or until the fillet is just cooked through. Serve the salmon at once with the Lentil Salad. Suggested Pairing The richness of the salmon and the earthiness of the mustard seeds and lentils are best matched by a full-bodied, crisp white, such as a Sauvignon Blanc. Rate it Print