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Baked Dijon Salmon

Baked Dijon Salmon

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Esmee Williams

Esmee Williams

This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MIZFROG
2442

MIZFROG

1/31/2004

This recipe is delicious. To reply to TMCLARTY, who said, "I thought the taste of this was rather odd... it tasted way too tangy/mustardy. I didn't have any honey, so I used honey dijon mustard... but I probably wouldn't make it again. Sorry." All I can say is, please do NOT review recipes if you do not follow the recipe. This isn't fair. If you didn't use any honey and substituted more mustard in place of it, of course it tasted odd and way too mustardy. You didn't follow the recipe. Shame on you for leaving a bad review when you didn't use the correct ingredients called for in the recipe! Please, from now on, don't leave a review unless you followed the recipe.

anisette
903

anisette

2/7/2004

After reading all the rave reviews on this dish I decided to make it for my husband's birthday. Even though it looked amazing this is possibly the WORST recipe I have ever used for salmon. Don't bother wasting your ingredients. It is bland bland bland. I used an expensive salmon fillet which was more or less wasted and great pecans that could have been put to better use. Next time I will stick to my tried and tested recipe: a 1/4 cup white wine, some freshly squeezed lemon juice, salmon steaks or fillets, 1 tsp dried basil and 1 tsp dried oregano and freshly minced garlic, salt & pepper to taste. Cover and poach it for about 15 minutes top with a splash of extra virgin olive oil and it's the tastiest salmon you'll ever eat.

AMBER CROXALL
765

AMBER CROXALL

1/22/2004

Both my husband and myself absolutely love this recipe. We have found that it works best if you skin the salmon and then coat all sides of it, it augments the flavor all around. Also, the honey-mustard-butter coating makes A LOT. You can generally halve it without too much trouble.

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