Baked Mustard Salmon
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
2 people
-
Calories
529 kcal
-
Course
Main Course
-
Cuisine
American
Baked Mustard Salmon
Description
Baked Mustard Salmon begins with brushing salmon fillets with Dijon mustard, then topping them with a toasted panko breadcrumb mixture spiced with paprika, oregano, cayenne, and sea salt. The butter in the breadcrumbs helps form a crunchy topping when baked. The salmon is cooked at 400°F on the oven's top rack for an even, hot environment that cooks the fish quickly. Broiling at the end crisps and browns the breadcrumbs without drying the fish.
The panko crust provides a textural contrast to the moist, flaky salmon beneath the mustard's tangy flavor. The optional tahini sauce adds a creamy, nutty, and tangy element when drizzled over the cooked fish, balancing the spices and richness.
This salmon dish is suitable for a straightforward dinner or a special meal, pairing well with steamed vegetables, rice, or a light salad.
Salmon skin remains edible but will not crisp in this preparation and can be removed if preferred.
Ingredients
Baked Mustard Salmon:
- 1 tablespoon butter
- ¼ cup panko breadcrumbs Use gluten-free certified Panko if needed
- ¼ teaspoon paprika or smoked paprika
- ¼ teaspoon oregano dried
- ⅛ teaspoon salt sea salt
- ⅛ teaspoon cayenne pepper optional, for spice
- 1 tablespoon olive oil
- 8 ounces salmon ~2 fillets
- 1 tablespoon Dijon mustard
Tahini Sauce (Optional):
- 2 tablespoons olive oil 1 oz
- 2 tablespoons tahini 1 oz
- 3 tablespoons apple cider vinegar 1 ½ oz
- 1 teaspoon Dijon mustard
- 2 teaspoons water cold
Instructions
- Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
- Brush an oven-safe pan (or sheet pan) with olive oil. Place salmon skin-side down on the pan.Smear one tablespoon of mustard on the salmon.
- Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the salmon evenly.
- Place the salmon in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
- While the salmon cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the salmon while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.
Notes
- The salmon skin is edible but will not crisp; remove it if you prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 78mg | 26% |
| Sodium | 421mg | 18% |
| Potassium | 625mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
