Since the beginning of this Salmon Challenge when I started searching for new salmon recipes to try, I have seen numerous recipes for salmon spread with mustard (or honey-mustard), sprinkled with breadcrumbs and baked. This was a new way to prepare salmon for me and I tried three versions of this recipe, each with mixed results. Version A yielded a sharp mustardy-tasting salmon, Version B from one of my favourite chefs Ina Garten involved a more labour intensive two-step cooking method (searing and baking), and Version C included nuts, which just did not seem necessary in the dish. In the end, I’ve come up with my own hybrid recipe that is simple, quick, delicious and utilizes the best of these three. The trick seems to be adding a bit of honey to the mustard- it not only mellows the mustard, but goes beautifully with the oily texture and rich taste of salmon.
Dijon Crusted Salmon
2 pound salmon fillet, cut into individual servings
2 Tbsp dijon mustard
2 Tbsp honey
salt & pepper
3 Tbsp dry breadcrumbs
1 Tbsp fresh chopped parsley (or 1/2 tsp. dried parsley)
olive oil, for drizzling
Preheat oven to 400 degrees. Place salmon skin side down in a baking pan. In a small bowl, mix mustard and honey together until smooth. Spread a thin layer over the flesh of each salmon fillet, covering as much of the fillet as possible, then season with salt and pepper.
In another small bowl, combine breadcrumbs and chopped parsley. Sprinkle over the salmon, again, covering as much of the mustard mixture as possible. Drizzle a small amount of olive oil on top of the breadcrumbs.
Bake for 15 to 20 minutes, depending on the thickness of the fillet, until salmon flakes with a fork. Serve immediately (my preference is with roasted cauliflower and asparagus, as seen above.)