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Baked Salmon Dijon

This recipe is simple enough for busy weeknights, elegant enough for parties. See more

READY IN 25 mins

Baked Salmon Fillets Dijon

Read Reviews (669)

"Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter." — CHRISTYJ

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Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

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

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Directions

Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
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.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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We eat this all the time. Here is my tip, melt the butter in a sauce pan and then add the breadcrumbs. Stir for about one minute and then put onto the Salmon. This makes the topping crunchy and the butter is more evenly spread.

—REBECCAANNE22

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Most Helpful Critical Review

May 19, 2003

I didn't care for this that much. My husband and I don't like fish much so maybe that's the problem. I used mahi mahi and low fat marg.

—CSANDST1

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956 Ratings

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Jan 20, 2004

Awesome! I used HoneyMustard because I was out of Dijon Mustard. Skipped the butter to save calories and baked. Everyone loved it. Wait till you taste it the day after when it's cold. Use leftovers in a salad! : )

—SKATING11

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Jan 20, 2004

Great! I like more mustard than calls for---enough to coat well. I use a sweet dijon or country style dijon mustard. Homemade bread crumbs the best--you can leave more coarse. Broil the top if you want the coating more crunchy or spray tops with a pump butter spray such as "Can't Believe it's Not Butter" type---coats better than drizzling melted butter and therefore browns better. My husband hates dijon mustard and still asks for this salmon dish. It is also wonderful cold the next day for a snack or on a nice salad! Thanks for sharing the recipe! It's a KEEPER!

—Nikki_D

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Jan 20, 2004

I thought salmon was dry and boring until I tried this recipe. It seemed a bit mushy after baking so I broiled the top for 2 minutes and then it was perfect! I will make this frequently and try the leftovers over salad as others have suggested.

—K.HAISE

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Jan 20, 2004

Wow! My first time cooking salmon, and it turned out amazing--my man was impressed. I made breadcrumbs from leftover italian bread, added some crushed slivered almonds to the top of the filets, drizzled some olive oil between them on the pan, cooked them in the oven for 13 minutes, then put them in the broiler for another 2 minutes--perfect!

—STELLA.IN.NYC

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Jan 18, 2003

Easy, Quick, Tasty, Nutritious, even Impressive Looking if you so choose!! Due to the Foil lining of the baking pan, it's a very quick cleanup, and you can enjoy dinner at your leisure. GREAT recipe!!

—CORINNEDP

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Jan 20, 2004

Very tasty...the indgredients didn't overwhelm the salmon; it really let the flavors of the salmon come through. Salmon also was timed perfectly and came out nice and moist. I also used olive oil instead of butter and added a little fresh dill on top.

—Nicole C.

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Nutrition

Calories
331 kcal
17%

Carbohydrates
7.5 g
2%

Cholesterol
106 mg
35%

Fat
21.5 g
33%

Fiber
0.4 g
1%

Protein
25 g
50%

Sodium
552 mg
22%

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

Nutritional Information

Baked Salmon Fillets Dijon

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 331
Calories from Fat: 193

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 9.1g 45 %
Cholesterol 106mg 35 %
Sodium 552mg 22 %
** Potassium 348mg 10 %
Total Carbohydrates 7.5g 2 %
Dietary Fiber 0.4g 1 %
Protein 25g 50 %
Sugars 0.4g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 3 %
Iron 9 %
** Thiamin 20 %
** Niacin 84 %
** Vitamin B6 13 %
** Magnesium 11 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.