Elevate your seafood experience with Baked Salmon Fillets Dijon—a delectable dish that marries the richness of salmon with the bold flavors of Dijon mustard. This simple and flavorful recipe involves coating salmon fillets with a zesty Dijon mustard mixture and baking them to perfection. Learn how to make Baked Salmon Fillets Dijon effortlessly for a restaurant-quality meal at home. Elevate your cooking with this fuss-free recipe that enhances the natural flavors of salmon with a tangy kick. Discover the joy of an easy and delicious salmon dish with Baked Salmon Fillets Dijon, a perfect addition to your culinary repertoire.
Baked Salmon Fillets Dijon Recipe | S2Recipes
Details Baked Salmon Fillets Dijon Recipes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Ingredients For Baked Salmon Fillets Dijon Recipes
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and ground black pepper to taste
¼ cup Italian-style dry bread crumbs
¼ cup butter, melted
Instructions: Baked Salmon Fillets Dijon Recipes
Step 1: Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Step 2: Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Step 3: Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
Not as good as a similar recipe that adds pecans and honey
I'm going to experiment more with the Dijon mustard. I loved it but my wife was luke warm--she found it to hot for her tastes.
Delicious - cooked perfectly as directed and broiled for 2 -3 minutes after to crisp the top. I added a little honey and mayo (about a tablespoon of each) to the dijon for the topping and served with an avocado, tomato, red onion and black bean salsa.
Loved it
Panko bread crumbs and chopped pecan added the perfect crunch. Used 4 Oz fillets. Will use larger (6?) next time. The Dijon and salmon are an awesome pairing!
I modified a bit: Before mustard, I sprinkled with Penzey's spice - Ozark. Note - be generous with the mustard. And then used crushed panko breadcrumbs for a nice crunch :). Instead of butter, sprinkled generously with extra virgin olive oil. After baking, sprinkled lightly with a little melted butter, but not necessary in my opinion. And then generously sprinkled with lime/lemon juice. I also cut up chunks of tomatoes and avocado - sprinkled with salt and pepper and also squeezed with lemon lime (to marry the flavor with the salmon). I sprinkled on top. Side dish was Quinua. DELISH!
It was OK.
This was Amazing! This is my all time favorite recipe! I changed nothing
This was the best salmon I EVER had! Can't wait to make it again.
All Nutrifacts of Baked Salmon Fillets Dijon Recipes
