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Wild salmon baked in a delicious Dijon sauce and crusted in panko breadcrumbs, all ready in under 20 minutes.
Wild salmon is one of my favorite seafoods, or any food, ever. It is readily available, loaded in flavor, extremely nutritious and cooks in under 20 minutes. I love it soy-glazed, spiced with cumin, pan-seared in olive oil – you name it, I’ve tried it. This Baked Dijon Salmon is a new favorite way of mine to prepare this popular fish.
Ingredients
- Wild salmon: Excellent source of Omega-3s, great source of protein, and has a delicious, rich, buttery flavor.
- Dijon mustard: Spicy, tangy, sharp mustard flavor.
- Lemon juice: Fresh, bright acidity that pairs wonderfully with any fish.
- Garlic: Adds an extra level of flavor and spice to the Dijon sauce.
- Kosher salt: The large flakes help to coat and bring out the natural flavor of the fish.
- Panko bread crumbs: Browns and crisps up deliciously in the oven for a wonderful crust.
How to Make Baked Dijon Salmon
Start by descaling your salmon. It’s not absolutely necessary, but the scales can get stuck in your teeth, and I find it to be a less pleasant eating experience. After descaling the salmon, lay it skin side down in a glass baking dish sprayed with cooking spray or a foil lined baking sheet.
Next, put your Dijon mustard in a small bowl, and add the lemon juice.
Then, using a microplane or grater, add freshly grated garlic to the sauce, and mix it all together.
Returning to the salmon, season it with salt and pepper.
Then spread the Dijon mixture all over the salmon.
Finish by coating the salmon with panko breadcrumbs.
And drizzling it with olive oil. Then put it in the oven at 350 for 15-20 minutes, until breadcrumbs are browned and fish is flaky.
Serve with fresh lemon juice and parsley, and enjoy your Baked Dijon Salmon.
Change It Up
- Make it gluten free. Instead of panko, use broken up rice chex or Gluten-free panko breadcrumbs.
- Switch the fish. Try this recipe with your favorite fish!
Frequently Asked Questions:
Is it better to cook salmon in foil or not?
When grilling fish, or cooking at a high temperature, I’ll usually wrap it in foil, but not when baking in the oven.
Can you eat salmon skin?
Yes, when baked or fried correctly, salmon skin becomes delicious and crisp.
How do I store the leftovers?
Kept in an airtight container, leftover Baked Dijon Salmon will keep for 3 days in the fridge.
More Seafood
- Crab Linguine in a White Wine Garlic Sauce
- Sautéed Shrimp with Garlic and Chiles
- Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts
- Jamaican Fish Escovitch
- Baked Scallops with Garlic Panko
Did you try this fish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you haven’t explored the delicious world of home-cooked seafood, salmon is the best fish to ease your way into it.
Your fork is waiting.
Baked Dijon Salmon
Ingredients
- 1 pound wild salmon (cut into two 8 oz filets)
- 2 tablespoons Dijon or whole grain mustard
- 2 tablespoons lemon juice
- 2 cloves garlic (grated)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons whole grain panko bread crumbs
- 1 teaspoon extra virgin olive oil
Instructions
- Pre-heat oven to 350 degrees and spray a square baking dish with non-stick spray.
- Place salmon filets in baking dish, skin side down, and sprinkle with a pinch of the salt and pepper; set aside.
- In a small bowl, wisk together mustard, lemon juice, garlic, salt and pepper.
- Brush mustard mixture generously on each filet and top with panko bread crumbs.
- Bake for 15-20 minutes or until salmon flakes easily with a fork.
- Remove from oven and drizzle olive oil over the fish.
- Broil for 2 minutes or until browned.
Asolutely delicioius