Ryan Shepard
About Author
August 19, 2021

The Two Ingredient Salmon Recipe I Can't Stop Making

With a six month old at home and an insanely energetic Doberman puppy, I don't have a lot of time to fuck around in the kitchen. Rare are the days when I can spend hours spinning around the kitchen cooking. These days, if I can't throw it together in an hour, it's a DoorDash night. Thank the heavens I created this salmon recipe.

The idea for this dish literally came to me out of a moment of desperation. I was hungry, Nola was crying and I had mustard in the fridge so I figured #YOLO (are people still saying that?) and decided to throw it on some salmon and see how it turned out. Cooking with mustard isn't some groundbreaking idea. In general the salt and vinegar in mustard helps to both tenderize and season meat. In this case Zatarain's Creole Mustard, which has a spicy punch, also has this mouth-puckering flavor that just really worked well with the creole seasoning I had on hand.

I've made this dish both on my SmokeFire EX4 (2nd Gen) Wood Fired Pellet Grill and in the oven and it works either way. Serve the salmon simply with a salad or go all out and have some heartier sides. Either way, I hope you enjoy!

Creole Salmon

Creole Salmon

Yield: 2
Author: Ryan Shepard
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This two-ingredient dish is sure to be a mainstay on your dinner table with its robust flavor and no-fuss cooking method.


  • 2 salmon fillets (about 1.5 pounds)
  • Zatarain's Creole Mustard
  • Tony Chachere's Original Creole Seasoning


  1. Heat oven to 400 degrees
  2. Squeeze Zatarain’s Creole Mustard over salmon fillets. Smooth mustard over the top of the salmon with the back of a spoon. Make sure fillets are well coated.
  3. Season to taste with Tony Chachere’s Original Creole Seasoning.
  4. Bake salmon for 25 minutes
  5. Serve immediately


Note: If you want your salmon well done, bake for 30-35 minutes. 

*To make this on the grill, preheat the grill to 350 degrees and place salmon skin side down on well oiled grates. Cook for about 20 minutes without touching to make sure the skin doesn’t stick.

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