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King Salmon with a Mustard Sauce

4.88 from 8 votes
Servings 4


  • 4 Salmon Fillets, 6 to 8 ounces each cut into scaloppini
  • 4/5 ounces Butter melted in the microwave for a few seconds 10/15 MAX
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 Shallots, minced
  • 1 cup Chardonnay
  • ¾ cup Chicken Stock
  • ½ cup Heavy Cream
  • 2 tablespoons Chives, chopped
  • 2 tablespoons Des Meaux Mustard
  • 1 to 2 healthy tablespoons of extra Butter if you like
  • Salt and Pepper to taste


Preheat Oven to 375ºF / 190ºC

  • If you are going to keep the skin be sure to scrape it with a knife like the chef did in the video.  Season the skin with Fleur de Sel if you have it or use your favorite salt.
  • Salt and pepper the top side.  Preheat your oven proof frying pan with clarified butter to 350ºF.  Place the fish top side down for 2 to 3 minutes until golden brown.
  • In the meantime, start the sauce in a sauce pan.  Heat some regular butter, when hot add the shallots and cook until translucent.  Add the Chardonnay and let reduce by half.  Add the stock, cream and cook for a couple minutes.  Add the Chives, mustard, and salt and pepper to taste ingredients.  Cook for 1 minute mix well.
  • If you are going to add more butter remove from heat add butter incorporate well and serve.


For the Boning Knife:  click here
For the Cutting Board:  click here
For the Fleur De Sel Salt:  click here
For the Non-Stick Fry Pan:  click here
For the Laser Thermometer:  click here
For the Stable Instant Read Thermometer: click here
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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