Dijon Crumb Crusted Baked Salmon

When we changed our eating habits, we reduced the amount of red meat and chicken in our diet and started trying some new dishes with fish. I am not a big fan of any fish, but Matt came home one day with salmon fillets so I had to figure out something to do with them.

After a quick search, I came up with this and right now it is my favorite food. I like it so much I don’t want to try any other salmon recipes. If your salmon isn’t frozen, it’s also a super quick dinner option, so that’s a plus too. Here’s all you need:

IMG_8309

 

 

Salmon fillets
Kosher salt
Dijon mustard
Bread crumbs (I like Italian)
Butter (Not margarine. Please don’t eat margarine.)

And here’s what you do:

Pat the salmon fillets dry, and sprinkle them with salt. With the skin on, place the fillets in a baking pan on aluminum foil. Then brush them with Dijon mustard. Cover them well.

IMG_8310
Melt some butter, probably a tablespoon or so, and pour in some breadcrumbs.
IMG_8313

Put enough breadcrumbs in there to make a crumbly topping. Just mix as you go, and you’ll know when it looks right.IMG_8317

Spread the crumbs onto the mustard, and stick it in a 400 degree oven for about 15 minutes, or until it flakes easily with a fork.
IMG_8318

When it’s all done, it looks like this:IMG_8319

I didn’t like salmon at all until I ate this. It is so, so, so good. Try it, and let me know what you think!IMG_8321

Dijon Crumb Crusted Baked Salmon

Serves four.

4 salmon fillets
3 tablespoons Dijon mustard (or enough to cover the fillets well)
1/4 cup of Italian breadcrumbs
1-2 tablespoons of butter
Kosher salt, to taste

Preheat oven to 400 degrees.

Pat salmon dry, and place skin down on aluminum foil in a baking pan.

Brush salmon with Dijon mustard.

Melt butter, and add breadcrumbs to make a crumb topping. Spread the topping onto the mustard.

Bake for 15-20 minutes, or until it flakes easily with a fork.

Also, if you have any cedar to smoke the salmon instead, that makes it extra awesome. If you go that route, shoot for an internal temperature of 130-145. (I stay on the low end so it’s not dry).

Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: