Baked Dijon Salmon with Breadcrumbs
Baked Dijon salmon with soft buttery breadcrumbs is an easy oven recipe with tender salmon, classic mustard flavor, and a simple breadcrumb topping. Ready in about 15 minutes.
Ingredients
- 2 salmon fillets, about 6 ounces each
- Sea salt and black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons whole-grain mustard
- 1 teaspoon Dijon mustard
- Lemon wedges for serving
For the Breadcrumbs
- ¼ cup breadcrumbs made with bakery bread
- 1 tablespoon butter
- 2 teaspoons fresh parsley, thyme, or oregano, finely chopped
- zest of ½ lemon
Instructions
- Preheat the oven to 400°F (205°C).
- Lightly oil a sheet pan for crispier skin, or line it with parchment for easy cleanup.
- Pat the salmon dry, season with salt and pepper, and place skin-side down on the pan.
- 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.
- In a small saucepan, melt 2 tablespoons butter over medium-low heat. Stir in both mustards and spread the mixture evenly over the salmon.
- In a small bowl, mix the breadcrumbs with 1 tablespoon melted butter and the chopped herbs. Sprinkle over the mustard-coated fish.
- Bake in the center of the oven for 10–12 minutes, until the salmon flakes easily and the breadcrumbs are lightly browned.
- Serve with lemon wedges.
Notes
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.
Nutrition
Calories: 449.9kcalCarbohydrates: 10.1gProtein: 36gTotal Fat: 28.8gSaturated Fat: 12.6gCholesterol: 138.7mgSodium: 302.7mgPotassium: 876.3mgFiber: 0.9gSugar: 1gNet Carbohydrates: 9.2g
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