Baked Crusted Dijon Salmon
This Baked Crusted Dijon Salmon is light and flaky, and ready in just 30 minutes. Tender salmon filets are brushed with a honey dijon butter, then crusted with a mixture of breadcrumbs, pecans, and herbs and spices.
Servings: 4 servings
- 1/4 cup unsalted butter melted
- 3 Tbsp dijon mustard
- 1 1/2 Tbsp honey
- 1/4 cup plain breadcrumbs regular or panko
- 1/4 cup very finely chopped pecans
- 4 tsp minced fresh parsley
- 4 (6 - 8 oz each) salmon filets skin on, or skinless
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- lemon wedges for garnish
- fresh parlsey for garnish
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
In a small mixing bowl, stir together butter, mustard and honey.
In another small mixing bowl, stir together breadcrumbs, pecans, parsley, salt, pepper, and paprika.
Add salmon filets to prepared baking sheet. Pat dry with paper towels, then brush each filet with mustard mixture, on the top and the bottom.
Sprinkle the tops of the filets evenly with breadcrumb mixture, pressing gently into the salmon.
Bake 12-15 minutes, until salmon flakes easily with a fork.
Serve garnished with lemon wedges and/or a sprinkle of extra minced fresh parsley.
- The USDA recommends cooking salmon to an internal temperature of 145°F, which is measured in the thickest part of the salmon filets. Keep in mind, salmon will continue to cook a little more after it has been removed from the oven, so I feel safe pulling the salmon from the oven when the internal temperature reaches about 140°F.
- Serving size is 1 salmon filet.
Calories: 266kcal | Carbohydrates: 14g | Protein: 3g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 328mg | Potassium: 134mg | Fiber: 2g | Sugar: 8g | Vitamin A: 849IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg