Mustard Lake Trout or Salmon

The little town where I grew up in Saskatchewan is home to one of the largest steel head trout fish farms in Canada.  One of the first memories that I have of the fish farm is a net breaking as a result of ice buildup and releasing hundreds of thousands of fish into the lake.  One agrees that this disaster had environmental consequences, impacting the ecosystem of the lake as the trout are not a native species, but all that aside, it made for great fishing.  I wish that we had discovered Mustard Salmon (or Lake Trout) back then!

Mustard Lake Trout or Salmon
Prep time
Cook time
Total time
With its fresh, delicate taste and flaky texture, salmon or trout is a healthy meal option packed with omega-3 fatty acids and protein. This recipe is super easy and can be made in the oven or the BBQ.
Recipe type: Main Course
Serves: 4
  • 2 tablespoons whole grain mustard
  • 4 tablespoons brown sugar
  • 1 (2-pound) boneless salmon or trout fillet
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  1. Combine the whole grain mustard and brown sugar in a small bowl to make a paste.
    Mustard and Brown Sugar SauceMustard and Brown Sugar Sauce - ready to put on salmon, trout and other kinds of fish
  2. Place the salmon or trout, skin side down onto a large piece of tin foil.
  3. Rub the mustard and brown sugar mixture over the fish.
  4. Sprinkle on salt and pepper.
  5. Tent the tin foil around the fish to make side and let the fish sit in the refrigerator for 30 minutes.
    Tenting the tinfoil on Mustard Trout before baking
  6. Place on BBQ for 10 to 12 minutes or in a preheated 400 degrees Fahrenheit oven for 10 to 12 minutes. The salmon or trout should be cooked to an internal temperature of 145 degrees Fahrenheit.
  7. Transfer to a serving platter and enjoy.
This recipe is easily doubled for a larger salmon or multiple fillets. Just increase the amount of mustard and brown sugar, keeping the ratio of 1:2.
Great served with a steamed vegetable or my Brie and Prosciutto Wrapped Asparagus.


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