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Baked Dijon Salmon

Baked Dijon Salmon: A Nutty Twist on a Classic Favorite

Baked Dijon Salmon is a simple, flavorful dish rich in omega-3s, featuring a crunchy pecan crust that elevates this classic favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Use fresh or properly thawed frozen salmon for the best flavor and texture.
  • to taste Salt
  • to taste Pepper
For the Glaze
  • 4 tbsp Butter Adds richness and moisture.
  • 3 tbsp Dijon Mustard Provides tanginess.
  • 2 tbsp Honey Balances the glaze's acidity.
For the Crunchy Topping
  • 1 cup Dry Breadcrumbs Creates a crunchy topping.
  • 1/2 cup Pecans Can be substituted with walnuts.
  • 2 tbsp Fresh Parsley Adds a pop of color.
Optional Garnish
  • 1 whole Lemon Squeeze before serving for added brightness.

Equipment

  • oven
  • Mixing bowl
  • Baking sheet
  • Whisk

Method
 

Step-by-Step Instructions for Baked Dijon Salmon
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine melted butter, Dijon mustard, and honey, whisking until smooth.
  3. In another bowl, blend dry breadcrumbs, chopped pecans, and fresh parsley.
  4. Lightly grease a baking sheet and place the salmon fillets on it, skin side down. Season with salt and pepper.
  5. Evenly spread the Dijon mustard glaze over each salmon fillet.
  6. Press the breadcrumb mixture onto the top of the glazed salmon.
  7. Bake for 12-15 minutes until the fish flakes easily and the topping turns golden brown.
  8. Let the salmon rest, then garnish with lemon wedges before serving.

Nutrition

Serving: 1filletCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for 2-3 days or freeze for up to 3 months. Reheat in the oven at 300°F (150°C) for 8-10 minutes.

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