Dijon Crusted Salmon

By • May 10, 2010 • 3 Comments



Author Notes: This recipe was inspired by one in The Joy of Cooking. You could add or sub in any herb or seasoning of your choice, or use another mustard.susan259

Serves 2-4

  • 1 1/2-2 pound 1/2 inch thick salmon fillet, skin on
  • 1/4 cup good quality dijon mustard (you might need more or less, depending on your fillets)
  • 3/4 cups plain bread crumbs
  • salt and pepper to taste
  • 1 pinch garlic powder
  • 2-3 tablespoons olive oil
  1. Preheat broiler with rack adjusted so fish will be 2 inches from heating element. Line baking sheet or shallow roasting pan with foil.
  2. Place fillets on prepared pan. Using the back of a spoon, coat fillets with dijon mustard. Depending on your fillets, you might not use it all.
  3. In a small bowl, mix bread crumbs, salt, pepper, and garlic powder. Stir in olive oil. You want crumbs to clump together, but not to be oily.
  4. Press the breadcrumb mixture evenly over the top of your fillets.
  5. Place the fish under the broiler and broil for 4 to 6 minutes or until done.
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Comments (3) Questions (0)

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about 4 years ago Waverly

Yes, I agree. Just smear it all on and broil. It makes no difference in the end. The simpler the better.

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about 4 years ago Waverly

This is an old standby recipe at our house. I love it!!

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about 4 years ago susan259

So easy! I thought Joy of Cooking recipe too fussy--oil the fish and then heat more oil and brown the crumbs first...I figured who needs all that oil? Salmon is full of good fish oil. And why cook the crumbs and then broil them? The dijon mustard was my addition because it sounded good.