Baked Dijon Salmon with Breadcrumbs

Why We Love This Recipe

This salmon tastes fried, but it's not.

The fillets are coated with two kinds of mustard and topped with buttery bread crumbs. As it bakes, the fish stays moist on the inside and gets a crisp topping on the outside, just like fried fish, without going near a fryer.

We eat a lot of fish down here in the Keys. I still fry the catch once in a while, but most days I'd rather bake it or sear it in a pan. Butter is my go-to fat. It adds real flavor and keeps the fish from drying out.

This recipe uses a little butter mixed right into the breadcrumbs, with mustard doing the rest of the work. There's no vegetable oil anywhere in sight.

Making Soft Breadcrumbs

I recently shared a full post on how to make soft butter breadcrumbs, and that's what led me to this salmon recipe. Once you have good homemade crumbs on hand, they're easy to use for simple dishes like this one.

Soft breadcrumbs are exactly what's listed in the ingredients: day-old bread pulsed into coarse crumbs. They're not dried or toasted, which keeps them light and lets them absorb butter and seasonings.

When I have a French bread or sourdogh that isn't eaten the day I bring it home, I put it in the freezer. When I need breadcrumbs, I pull the bread straight from the freezer, break it up, and run it through the food processor.

Ingredients

I like French mustard made by Maille. It's available at most grocery stores and Amazon. They make both of the mustards used in this recipe.

• Salmon fillets
• sea salt and black pepper
• unsalted butter
• Maille whole-grain mustard
• Maille Dijon mustard
• lemon wedges, for serving

For the Breadcrumbs

• Breadcrumbs made with bakery bread
• Butter
• Fresh parsley, thyme, or oregano, finely chopped
• Zest of half of a lemon

Dijon Mustard vs. Whole Grain Mustard

Most people are familiar with Dijon mustard, but I urge you to try whole grain mustard.

Dijon mustard is smooth, sharp, with a little bite, while whole grain mustard has a milder taste with visible mustard seeds.

Dijon gives the salmon a good flavor, while whole grain adds texture and a little pop. Using both gives you flavor from the Dijon and texture from the whole grain.

You can use whole grain mustard as a condiment with almost everything--eggs, potatoes, steak, and chicken. We absolutely love it!

How To Bake Salmon

1. Preheat the oven to 400°F (205°C).
2. Lightly oil a sheet pan for crispier skin, or line it with parchment for easy cleanup.
3. Pat the salmon dry, season with salt and pepper, and place skin-side down on the pan.
4. To make the breadcrumbs, tear the bread into pieces and spread them on a sheet pan. Dry them in the oven for about 5 minutes, until lightly crisp. Let cool, then pulse in a food processor until coarse.
5. In a small saucepan, melt 2 tablespoons butter over medium-low heat. Stir in both mustards and spread the mixture evenly over the salmon.
6. In a small bowl, mix the breadcrumbs with 1 tablespoon melted butter and the chopped herbs. Sprinkle over the mustard-coated fish.
7. Bake in the center of the oven for 10-12 minutes, until the salmon flakes easily and the breadcrumbs are lightly browned.
8. Serve with lemon wedges.

Crispy Salmon Skin

When baking salmon, you can line the pan with parchment paper for easy cleanup. This is how I usually do it, and it works well for most recipes.

If you want crispy skin, skip the parchment paper and use a clean, lightly oiled baking sheet. When the salmon sits directly on the hot metal, the skin browns and crisps much better.

Storage And Leftovers

• Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Let it cool completely before storing.
• To reheat, warm gently in a low oven or enjoy it cold, flaked into salads or wrapped in lettuce leaves for a wrap.
• Flake the salmon and layer it into a fish omelet for an easy morning meal.

What to Serve With Baked Salmon

Baked salmon pairs well with simple sides.

Mashed garlic potatoes or buttered rice are solid choices if you want something more filling.

A simple salad or sliced tomatoes with olive oil and salt keep the meal light.

• Boiled Potatoes with Butter and Parsley
• Lemon Asparagus Rice
• Steamed Brussels Sprouts
• Steamed Baby Spinach
• Roasted Broccoli with Garlic and Cheese
• Steamed Purple Sweet Potatoes

More Easy Salmon Dinners

• Salmon Pasta Salad
• Salmon Chowder
• Salmon With Coconut Aminos
• Smoked Salmon Omelet
• Honey Butter Glazed Salmon