The Secret Ingredient (Honey): Creamy Honey Mustard for Seafood Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated August 30, 2018
20111215HoneyMustardSeafoodSauce.jpg
Kerry Saretsky

The ultimate Florida-inspired honey-mustard sauce for seafood. Perfect cold for dipping crab claws and shrimp, or hot, spooned over chargrilled salmon.

Recipe Details

The Secret Ingredient (Honey): Creamy Honey Mustard for Seafood Recipe

Active 5 mins
Total 5 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup crème fraiche
  • 3 tablespoons Dijon mustard
  • 2 teaspooons honey
  • 1 teaspoon whole grain mustard
  • 1 cup roughly chopped flat-leaf parsley
  • A drizzle olive oil
  • 4 6-ounce salmon fillets

Directions

  1. In a bowl, mix together the crème fraiche, honey, and mustards. Season with salt and pepper to taste.

  2. Serve the sauce with poached shrimp instead of cocktail sauce, or with crab claws, poached lobster, fried oysters or clams. Another alternative is hot grilled, seared, or roasted fish. For the parsley salmon, preheat the oven to 475° F. Toss the parsley with a drizzle of olive oil. Season the salmon with salt and pepper. Crust the tops of the salmon with parsley, and then place a layer of foil over the salmon, and weigh it down with a heavy pot for 10 minutes. Drizzle a rimmed baking sheet with a touch of olive oil, and place the salmon, without the foil, in the oven for about 10 minutes. Pour the mustard sauce over the top and serve hot, or serve room temperature with the sauce on the side.

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