American
Baked Salmon with Dijon Crust
Salmon fillets get a thin coat of Dijon and breadcrumbs, then bake until the topping is golden. The mustard keeps the fish moist underneath.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Servings
- 4
- Difficulty
- Easy
Photo: Shoshanah (CC BY). Source
Why you’ll love it
- Dijon locks in moisture under the crumbs.
- Oven heat is steady for thicker fillets.
- Minimal prep suits weeknights.
- Pairs with simple green vegetables.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat oven to 425°F and line a sheet pan with parchment.
- 2
Pat salmon dry and place skin-side down; season with salt and pepper.
- 3
Spread Dijon evenly over the top of each portion.
- 4
Mix panko, oil, dill, and garlic powder; press onto the mustard layer.
- 5
Bake 14 to 16 minutes until salmon is opaque and crumbs are golden.
- 6
Serve with lemon wedges.
Pro tips
- Leave skin on for easier transfer off the pan.
- Press crumbs firmly so they adhere.
- Check at 12 minutes for thin tail pieces.
Easy substitutions
- Dijon mustard
- whole-grain mustard
- panko
- fine dry breadcrumbs
- dried dill
- dried parsley
Storage and reheating
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat at 300°F covered for 10 minutes to protect the crust.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 22 g
- Fiber
- 1 g
Moderate · Oven · High Protein
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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An instant-read thermometer
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