Equipment
Ingredients
Salmon
- 600 g wild king salmon fillet, sushi-grade, skinless, pin bones removed
- 5 g flaky sea salt, for finishing
- 15 ml extra virgin olive oil, for drizzling
Spiced Mustard Cream
- 100 ml heavy cream, chilled
- 100 g crème fraîche, chilled
- 15 g dijon mustard
- 1 g cayenne pepper
- 1 lemon, zested
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 470 kcal
- Protein
- 32 g
- Carbohydrates
- 4 g
- Fat
- 37 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 815 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 103 mg
- Potassium
- 679 mg
- Calcium
- 83 mg
- Iron
- 0.7 mg
- Magnesium
- 146 mg
- Phosphorus
- 467 mg
- Zinc
- 0.7 mg
- Vitamin A
- 387 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 2.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.22 mg
- Niacin
- 12.7 mg
- Folate
- 49 mcg
- Water
- 141 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the skinless wild king salmon fillet on a plate and transfer to the freezer for 15 minutes. This firms up the flesh, making it significantly easier to slice thinly without tearing. Maintain fish below 4 degrees Celsius or 40 degrees Fahrenheit during all other prep steps to ensure food safety.
In a cold mixing bowl, combine the thoroughly chilled heavy cream and crème fraîche.
Whisk the cream mixture continuously by hand until it just begins to hold its shape.
Gently fold the Dijon mustard, cayenne pepper, freshly grated lemon zest, and kosher salt into the softly whipped cream. Taste and adjust seasoning if necessary, then store in the refrigerator.
Remove the salmon from the freezer. Using a freshly honed chef's knife, slice the fish very thinly against the grain into delicate, translucent pieces.
Arrange the sliced salmon in an overlapping pattern on chilled plates. Spoon dollops of the spiced mustard cream alongside the fish. Garnish with flaky sea salt and a light drizzle of extra virgin olive oil, then serve immediately.
Chef's Notes
- Always source sushi-grade, previously flash-frozen wild king salmon from a reputable fishmonger to ensure safety when serving raw or lightly cured seafood.
- Slicing against the grain shortens the muscle fibers of the fish, resulting in a buttery, melt-in-the-mouth texture.
- Crème fraîche adds a cultured, nutty tang and has a higher fat content that stabilizes the whipped cream, preventing it from weeping too quickly on the plate.
- For the highest yield of essential oils, zest the lemon directly over the cream mixture rather than onto a cutting board, which absorbs the flavorful oils.
Storage
Refrigerator: 1 day — Must be kept in the coldest part of the refrigerator. Best consumed immediately.
Troubleshooting
Cream turns grainy and separates
Cause: Over-whipping the heavy cream and crème fraîche mixture
Fix: Gently fold in an additional tablespoon of unwhipped cold heavy cream to re-emulsify
Prevention: Whip by hand rather than using an electric mixer, and stop as soon as soft peaks begin to form
Salmon slices are tearing and have jagged edges
Cause: The knife is dull or the fish is too warm and soft
Fix: Cannot be fixed for existing slices, but return the uncut portion to the freezer for 10 minutes and sharpen knife before continuing
Prevention: Ensure your knife is freshly honed and strictly follow the 15-minute freezer chilling step
Cultural Context
While serving raw fish is deeply rooted in global traditions like Japanese sashimi and Italian crudo, this specific preparation highlights a modern American culinary approach. It combines pristine native Pacific Northwest wild king salmon with a European-inspired savory whipped cream, reflecting the blending of regional ingredients and classic techniques in contemporary American fine dining.
