Brown Sugar and Mustard Huon Salmon


  • 1 Fillet Huon Salmon
  • 1 tsp salt
  • 1 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tsp grated ginger
  • 1 tsp horseradish cream
  • 2 tbsp dark brown sugar
  • 1 tsp smoked paprika
  • 500g green beans, trimmed
  • 50g butter, chopped
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed


  1. 1
    Tidy the salmon by trimming the belly and the thin tail end, set aside the trimmings for another use. You’re aiming to have the filet roughly the same thickness so it cooks evenly.
  2. 2
    Set the salmon on a baking tray and season with salt, then set aside to come to room temperature.
  3. 3
    Meanwhile in small bowl, mix together the mustards, minced ginger and horseradish cream.
  4. 4
    In a second small bowl mix together the brown sugar and paprika.
  5. 5
    Preheat oven to 180C
  6. 6
    Pat the salmon dry and spread the mustard mix evenly over the top of the salmon
  7. 7
    Then sprinkle the smoked brown sugar mix over the top.
  8. 8
    Leave for about 5 minutes then bake salmon for 15 - 17 mins
  9. 9
    Leave to rest for 10 minutes before serving with buttery garlic greens
  10. 10


  11. 11
    Bring a large saucepan of water to the boil over high heat. Cook the beans 3 minutes or until bright green and tender. Drain then refresh under cold water and drain again.
  12. 12
    Melt butter and olive oil in a large frying pan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Add beans and cook, tossing, for 1 to 2 minutes to coat the beans and heated through. Season with salt and pepper. Serve with salmon.