Dijon Crusted Salmon

May 10, 2010
4 Ratings
  • Serves 2-4
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

What You'll Need
  • 1 1/2-2 pounds 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 cup 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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  • Waverly
  • susan259

3 Reviews

Waverly May 12, 2010
Yes, I agree. Just smear it all on and broil. It makes no difference in the end. The simpler the better.
Waverly May 11, 2010
This is an old standby recipe at our house. I love it!!
susan259 May 11, 2010
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.