Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter.

Baked Salmon Fillets Dijon

(4 ounce) fillets salmon

Dijon-style mustard

salt and pepper

bread crumbs

butter, melted

Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.


Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.


Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.


We eat this all the time. Here is my tip, melt the butter in a sauce pan and then add the breadcrumbs. Stir for about one minute and then put onto the Salmon. This makes the topping crunchy and the butter is more evenly spread. 

Awesome! I used HoneyMustard because I was out of Dijon Mustard. Skipped the butter to save calories and baked. Everyone loved it. Wait till you taste it the day after when it's cold. Use leftovers in a salad! : )

Great!  I like more mustard than calls for---enough to coat well. I use a sweet dijon or country style dijon mustard.  Homemade bread crumbs the best--you can leave more coarse.  Broil the top if you want the coating more crunchy or spray tops with a pump butter spray such as "Can't Believe it's Not Butter" type---coats better than drizzling melted butter and therefore browns better.  My husband hates dijon mustard and still asks for this salmon dish.  It is also wonderful cold the next day for a snack or on a nice salad!  Thanks for sharing the recipe!  It's a KEEPER!

I thought salmon was dry and boring until I tried this recipe. It seemed a bit mushy after baking so I broiled the top for 2 minutes and then it was perfect! I will make this frequently and try the leftovers over salad as others have suggested.

Wow!  My first time cooking salmon, and it turned out amazing--my man was impressed.  I made breadcrumbs from leftover italian bread, added some crushed slivered almonds to the top of the filets, drizzled some olive oil between them on the pan, cooked them in the oven for 13 minutes, then put them in the broiler for another 2 minutes--perfect!

Easy, Quick, Tasty, Nutritious, even Impressive Looking if you so choose!! Due to the Foil lining of the baking pan, it's a very quick cleanup, and you can enjoy dinner at your leisure. GREAT recipe!!

Very tasty...the indgredients didn't overwhelm the salmon; it really let the flavors of the salmon come through. Salmon also was timed perfectly and came out nice and moist. I also used olive oil instead of butter and added a little fresh dill on top.

For a serving for two I used two portioned salmon fillets a combo of whole grain and dijon mustard (about a tablespoon or two of each) salt and pepper and panko (Japanese) breadcrumbs instead of the Italian-style for extra crunch. Drizzled a little olive oil on top of the panko instead of the melted butter and baked. In my oven it only took 5-10 minutes on 400 and a few minutes under the broiler to make the top a little crispy and golden. Great recipe- I'll be making this again.

So easy and impressive results. I used this on orange roughly fish as well with great results too.

I didn't care for this that much. My husband and I don't like fish much so maybe that's the problem. I used mahi mahi and low fat marg.

This recipe is simple enough for busy weeknights, elegant enough for parties.

baked salmon fillets dijon

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $7.57 /serving

Author : CHRISTYJ

Ingredients

Instructions

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