Honeycomb Mustard Salmon

Bites of honeycomb over pan-seared salmon with a smoky whole grain mustard sauce, chives, and crispy red onion. Served with wild rice and blistered tomatoes on the side.

Yields 4-6 Servings

Total Prep Time: ~1 hour (30 minutes active, 30 minutes passive)
Hold Time: 15 minutes assembled held hot



Smoky Whole Grain Mustard Sauce
1 Cup Red Onion, Minced
2 Tablespoons Fresh Garlic, Minced
¼ Cup Chipotle Peppers in Adobo Sauce, Pureed
½ teaspoon Smoked Paprika
⅔ Cup Lemon Juice
½ Cup Whole Grain Mustard
½ teaspoon Ground Black Peppercorns
1 teaspoon Kosher Salt

5 Salmon Filets, Skin-on 7-oz pieces
½ Cup All-Purpose Flour
½ Cup Vegetable Oil
1¼ Cups Red Onion, Thinly Sliced and Deep-fried
15 Cherry Tomatoes, On the Vine
5 Cups Wild Rice, Cooked Al Dente
5 Pieces Pass the Honey Raw Honeycomb


  1. Make the smoky whole grain mustard sauce by combining red onion, garlic, chipotle peppers, smoked paprika, lemon juice, whole grain mustard, black peppercorns, and kosher salt in a food processor.
  2. Dust the skin side of each salmon filet with flour. In a non-stick pan on medium-low heat, add vegetable oil and place salmon filets skin side down on the pan.
  3. Generously spoon mustard sauce on salmon filets. Cover pan and let salmon cook for 7-10 minutes, until salmon reaches an internal temperature of 145°F. Do not flip the salmon.
  4. While the salmon is cooking, blister cherry tomatoes in a greased frying pan on high heat for 2-5 minutes.
  5. Plate in the following order:
    1 Cup Cooked Wild Rice
    3 Blistered Cherry Tomatoes
    1 Cooked Salmon Filet
    1/4 Cup Crispy Red Onion
    1 Honeycomb


  • Pair honeycomb with savory sauces on proteins for the perfect balance of sweet & savory flavor. Perfect on pork chops, poultry, and even steak!

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