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:
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.
Dijon Crumb Crusted Baked Salmon
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).