print icon
Print This Recipe

Baked Salmon Fillets Dijon

SUBMITTED BY: CHRISTYJ  PHOTO BY: Nobody'sGirl Supporting Member (Click to learn more about Supporting Membership)

"Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter."
Baked Salmon Fillets Dijon Recipe
RECIPE RATING:
This recipe has been rated 505 times with an average star rating of 4.5
Read Reviews (376)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 (4 ounce) fillets salmon
  • 3 tablespoons prepared Dijon-style mustard
  • salt and pepper to taste
  • 1/4 cup Italian-style dry bread crumbs
  • 1/4 cup butter, melted

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
  2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
  3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

FOOTNOTE

ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 21, 2008 by REBECCAANNE22 
We eat this all the time. Here is my tip, melt the butter in a sauce pan and then add the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 20, 2004 by Nikki_D 
Great! I like more mustard than calls for---enough to coat well. I use a sweet dijon or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 20, 2004 by SKATING11 
Awesome! I used HoneyMustard because I was out of Dijon Mustard. Skipped the butter to save... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 20, 2004 by K.HAISE 
I thought salmon was dry and boring until I tried this recipe. It seemed a bit mushy after... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 18, 2003 by Rebslo 
So easy and impressive results. I used this on orange roughly fish as well with great results... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 20, 2004 by STELLA.IN.NYC 
Wow! My first time cooking salmon, and it turned out amazing--my man was impressed. I made... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed on may 19, 2003 by CSANDST1 
I didn't care for this that much. My husband and I don't like fish much so maybe that's the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 18, 2003 by CORINNEDP 
Easy, Quick, Tasty, Nutritious, even Impressive Looking if you so choose!! Due to the Foil... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed on jan. 20, 2004 by Nicole C. 
Very tasty...the indgredients didn't overwhelm the salmon; it really let the flavors of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed on nov. 15, 2003 by SAMEKS 
Excellen fish! Will definitely make again. Made a nice crunchy topping which the family... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

Recipe Submitter:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Eureka, California, USA

My Profile | Cooks I Like | Reviews | Photos | Recipes | Blog

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO    MORE PHOTOS

Nutritional Information
Baked Salmon Fillets Dijon

Servings Per Recipe: 4

Amount Per Serving

Calories: 332

  • Total Fat: 22.3g
  • Cholesterol: 107mg
  • Sodium: 658mg
  • Total Carbs: 6.6g
  •     Dietary Fiber: 0.5g
  • Protein: 25.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?