Enjoy this recipe for Salmon with Mustard Glaze. It’s a delicious choice for lunch or dinner.

This is the first of three cooking videos I will be sharing based on recipes that can be found in The Grain Brain Cookbook.

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  • arjatim

    We loved Grain Brain and the program, just for the recipes!!

  • Shoshi

    Looks yummy! Cant wait to try it! Do you recommend a particular type of pan if you are making a stir fry or eggs? I know that aluminum and teflon are a no no?

    • Casper

      Maybe a pan with ceramic coating?

  • Shoshi

    I have seen popular brand names that claim to be stainless steel, but they do have aluminum encapulated ?

  • tannngl

    That’s one of the recipes I haven’t tried!
    This week! We’ll have it this week!

    • David Perlmutter


      • Wendyfisher

        Dr perlmutter ! Chik and Wendy FISHER here. We live in AK and fish for Wild Sockeye salmon. (Reds). We invite you to come fish with us in July. We have cabins and 20 yrs of expertise. You will catch fish. Grain brain fish. And you will have fun. Call at 541-981-8312. BTW. We are all abt Grain Brain for almost one year and have gotten many friends on board too. Got into it for two sisters. One in MA and one in Naples.

  • http://ww.karasorensen.com Kara Sorensen

    I can’t wait for the book and am looking forward to sharing it with my patients!

    • David Perlmutter

      Hope it is able to help many people.

  • julie

    I don’t have an only a stove top – can I make this just as easy on the stove top.
    Thanks, Julie

  • ASRN

    made the salmon ,taste is pretty good,but found that at 275degrees,20 minutes resulted in raw center-would use 350 instead or cook much longer

    • David Perlmutter

      Interesting tip to try!

  • Kindness

    Hi looks delicious. I have celiac disease and have severe reaction to lactose. Any suggestions for substitute of butter. I do not like to use margarine it’s all chemicals.

    • David Perlmutter

      Never tried it, but ghee may also work.

  • Ginny Mobley

    We loved this salmon recipe & have had it several times. Before when baking salmon, I’d cook it at too high a temperature & it was so dry. Now I know why! I’ve given this recipe to many friends.

    • David Perlmutter

      Thanks for sharing this recipe with others Ginny.

  • Art Lynch

    I have two issues.

    Number 1:The recipe you demonstrate in the video isn’t in the book.

    Number 2: I’ve tried two or three times to reach you in order to get the bonuses for early ordering of the Grain Brain Cookbook. My Order/transaction with Amazon is:Amazon.com order number:

    The cookbook is great. I’ve used a few recipes already and am anxious to do more.

    • David Perlmutter

      Please send you receipt to contest@perlmutter.nativeshost.com

      • Art Lynch

        Whoops, I ran into another person cashing in on your success and that of Dr. Davis. Because I didn’t look closely, I bought the wrong book.

        However, I’m squared away now. I pre-ordered on Barns & Noble and I’ll get the real thing shortly. The salmon recipe (above) was great and I expect much more of the same when I get the book.

        • David Perlmutter

          Glad to hear the issue is solved Art.