Baked Salmon Fillets Dijon Recipe - Allrecipes.com
Baked Salmon Fillets Dijon Recipe
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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

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2008

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.

 
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.

 
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! : )

 
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!

 
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.

 
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!

 
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!!

 
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.

 

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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.

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