Baked Dijon Salmon Recipe - Allrecipes.com
Baked Dijon Salmon Recipe
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Baked Dijon Salmon
A simple and delicious way to make fresh flavorful salmon in the oven. See more
  • READY IN 35 mins

Baked Dijon Salmon

Recipe by  

"This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2004

This recipe is delicious. To reply to TMCLARTY, who said, "I thought the taste of this was rather odd... it tasted way too tangy/mustardy. I didn't have any honey, so I used honey dijon mustard... but I probably wouldn't make it again. Sorry." All I can say is, please do NOT review recipes if you do not follow the recipe. This isn't fair. If you didn't use any honey and substituted more mustard in place of it, of course it tasted odd and way too mustardy. You didn't follow the recipe. Shame on you for leaving a bad review when you didn't use the correct ingredients called for in the recipe! Please, from now on, don't leave a review unless you followed the recipe.

 
Most Helpful Critical Review
Feb 07, 2004

After reading all the rave reviews on this dish I decided to make it for my husband's birthday. Even though it looked amazing this is possibly the WORST recipe I have ever used for salmon. Don't bother wasting your ingredients. It is bland bland bland. I used an expensive salmon fillet which was more or less wasted and great pecans that could have been put to better use. Next time I will stick to my tried and tested recipe: a 1/4 cup white wine, some freshly squeezed lemon juice, salmon steaks or fillets, 1 tsp dried basil and 1 tsp dried oregano and freshly minced garlic, salt & pepper to taste. Cover and poach it for about 15 minutes top with a splash of extra virgin olive oil and it's the tastiest salmon you'll ever eat.

 
Jan 22, 2004

Both my husband and myself absolutely love this recipe. We have found that it works best if you skin the salmon and then coat all sides of it, it augments the flavor all around. Also, the honey-mustard-butter coating makes A LOT. You can generally halve it without too much trouble.

 
Jan 06, 2004

PLEASE ignore the review below that called this the "worst" recipe. It isn't the least bit bland, but if you like more spice you can easily add a bit of cayenne or red pepper to taste. My family and I have been enjoying this recipe for years. I do use cornbread crumbs instead of breadcrumbs when I have them on hand -- just freeze a piece of cornbread if you have any left over, or use those new cornbread crackers I've seen in the grocery store. Serve with a sweet corn and black bean salad, fresh buttered green beans and chocolate pudding cake with vanilla ice cream and you have a stellar meal.

 
Jan 06, 2004

Wow, this is a heck of way to serve salmon. I made this this evening and it came out great. I didn't "brush each salmon fillet lightly" though. Instead I spread the honey butter dijon sauce on rather thickly by letting the butter sauce start to harden up a bit before brushing it on. For the bread crumb topping, I put the pecans in a zip lock baggy and pounded them with a rolling pin until they were sort of the consistency of rough ground coffee and I chopped the parsley pretty fine too. Then I used the topping generously but not excessively. Very flavorful. Very easy to make. A definite keeper.

 
Jan 22, 2004

Two thumbs up! This is, hands-down, one of the best recipes I've got from this site. I can't believe that other reviewers aren't drooling over it as much as we are! I've cooked a lot of salmon and this is one great recipe. It was absolutely delicious and very simple to make. Instead of breadcrumbs I used crushed bruschetta, although any sort of crackers would work quite nicely. I used a 1/2 cup of butter since I love saucey sauces. I skipped the nuts since I didn't have any on hand - tastes just fine without them. Instead of fresh parsley I used 1 teaspoon dried. I loved having extra sauce and I served it at the table so people could help themselves. Yum!!!!

 
May 08, 2003

MWWAA for this one... It was great... the first time I made this I didn't have peacans so I used Almonds and that was very good, but I figured the second time I'd follow the directions completely so I made it with the Peacans and it was outstanding. I would say that this recipe is for people who like nuts and nice crunchyness to complement otherwise a delicate meal. This recipe also allows for room to play with the amount of spicyness by using more, less, or different strengths/types of mustard. I'm giving it an A.

 
Jan 22, 2004

This was EXCELLENT!!!!!! I usually grill my salmon - year round (Firecracker Salmon - my fav), but was running short on time this eve. I didnt have any pecans, so I elimated them. I used Progresso Italian Bread Crumbs which I added some melted butter to, to make a nice crumbly mixture, as well as additional parsley. When it was done, I squeezed fresh lemon juice over the top. EVERYONE HERE LOVED IT!!!!!!!!!! Served it w/ a salad and some roasted baby carrots and it was GREAT! Will make this again!!!!!!!!

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 480 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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