Baked Crusted Dijon Salmon
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
4 servings
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Calories
266 kcal
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Course
Main Course
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Cuisine
American
Baked Crusted Dijon Salmon
Description
This recipe layers fresh salmon filets with a melted butter, Dijon mustard, and honey glaze that adds moisture and a balance of tangy and sweet flavors. The fish is then topped with a crust made of plain breadcrumbs or panko mixed with finely chopped pecans and minced parsley, seasoned with salt, pepper, and paprika. This crust adds a satisfying texture contrast to the soft salmon beneath. The salmon is baked at 400°F for 12-15 minutes until it flakes easily with a fork, indicating doneness while remaining moist inside.
The mustard and honey glaze works to lock in the salmon’s natural juices and infuse a mild sweetness with slight acidity, complementing the nutty toppings. Cooking at a moderately high temperature forms a golden crust while gently cooking the fish without drying it out.
Serve the salmon with lemon wedges for a fresh citrus finish and a sprinkle of additional fresh parsley for color and herbal notes. The recipe suggests cooking the salmon to about 140°F internal temperature before resting, reflecting USDA guidelines while allowing carryover heat to complete cooking.
Check salmon internal temperature with a thermometer for best results, aiming for about 140°F before resting.Leave skin on or remove based on preference; skin can protect the fish during baking.Use fresh parsley for best flavor in the crust and garnish.Adjust breadcrumb type (panko or regular) according to desired crust texture.Serve salmon promptly to enjoy optimal moisture and texture.One salmon filet typically constitutes one serving.
Ingredients
- 1/4 cup butter melted, unsalted
- 3 Tbsp Dijon mustard
- 1 1/2 Tbsp honey
- 1/4 cup plain breadcrumbs regular or panko
- 1/4 cup very finely chopped pecans
- 4 tsp minced parsley fresh
- 4 (6 - 8 oz each) salmon skin on, or skinless, filets
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- lemon for garnish, wedges
- parsley for garnish, fresh
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
- In a small mixing bowl, stir together butter, mustard and honey.
- In another small mixing bowl, stir together breadcrumbs, pecans, parsley, salt, pepper, and paprika.
- Add salmon filets to prepared baking sheet. Pat dry with paper towels, then brush each filet with mustard mixture, on the top and the bottom.
- Sprinkle the tops of the filets evenly with breadcrumb mixture, pressing gently into the salmon.
- Bake 12-15 minutes, until salmon flakes easily with a fork.
- Serve garnished with lemon wedges and/or a sprinkle of extra minced fresh parsley.
Notes
- Use a meat thermometer to check for an internal salmon temperature of approximately 140°F before removing from oven, allowing carryover cooking to reach recommended 145°F.
- Skin can be left on or removed; skin-on filets may help retain moisture.
- Fresh parsley enhances the crust and garnish with its bright flavor.
- Panko breadcrumbs give a lighter, crunchier topping, while regular breadcrumbs provide a denser crust.
- Serve each filet with fresh lemon wedges to brighten the flavors.
- This recipe is designed for four servings, one filet per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 328mg | 14% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 849IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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