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Baked Dijon Salmon

Reviewed: Feb. 21, 2013
Divine! Hands down the best salmon recipe I have ever used, and I make salmon 2-3 times per week. I made a few modifications, but not because I wanted to tinker with the recipe; I read the recipe wrongly (thought it was equal parts honey to dijon mustard), was low on butter, and ran out of honey! What I did: I used 1 T butter, 1 T honey, 2-3 T dijon mustard, 1 T lite maple syrup. I used cornbread crumbs instead of breadcrumbs because it was what I had on hand. I applied the mustard mix liberally to both sides, sprinkled both sides with the cornbread topping, and reserved the rest of the mustard mix, adding about 1 t. white vinegar per the advice of other reviewers and then used the remainder as a dipping sauce. OUTSTANDING! My fillets were around 5-7 oz. I baked at 400 for 13 minutes and they were a bit overdone for my taste. Next time I will reduce baking time by a couple minutes. The finished product was still superb and we gobbled it up, but I like my salmon a little less done. I never, ever review recipes, but this is truly a phenomenal one and warrants a review. I cannot praise it enough! My husband and I both talked about it all evening. I am already looking forward to making it again. Delicious, easy, fast, and versatile. The best salmon recipe bar none!
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