Published Oct 10th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 330.6

Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter.

Recipe Ingredients

  • 4 (4 ounce) fillets salmon
  • 3 tablespoons prepared Dijon-style mustard
  • salt and pepper to taste
  • ¼ cup Italian-style dry bread crumbs
  • ¼ cup butter, melted

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
  2. 2 Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
  3. 3 Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Nutrition Facts

  • Calories 330.6
  • Carbohydrate 7.5 g
  • Cholesterol 106.5 mg
  • Fat 21.5 g
  • Fiber 0.4 g
  • Protein 25 g
  • Saturated Fat 9.1 g
  • Sodium 552.5 mg
  • Sugar 0.4 g


  1. For a serving for two, I used two portioned salmon fillets, a combo of whole grain and dijon mustard (about a tablespoon or two of each), salt and pepper, and panko (Japanese) breadcrumbs instead of the Italian-style for extra crunch. Drizzled a little olive oil on top of the panko instead of the melted butter - Read more ...
  2. We eat this all the time. Here is my tip, melt the butter in a sauce pan and then add the breadcrumbs. Stir for about one minute and then put onto the Salmon. This makes the topping crunchy and the butter is more evenly spread.
  3. Very tasty...the indgredients didn't overwhelm the salmon; it really let the flavors of the salmon come through. Salmon also was timed perfectly and came out nice and moist. I also used olive oil instead of butter and added a little fresh dill on top.
  4. Great! I like more mustard than calls for---enough to coat well. I use a sweet dijon or country style dijon mustard. Homemade bread crumbs the best--you can leave more coarse. Broil the top if you want the coating more crunchy or spray tops with a pump butter spray such as "Can't Believe it's Not Butter" - Read more ...
  5. Wow! My first time cooking salmon, and it turned out amazing--my man was impressed. I made breadcrumbs from leftover italian bread, added some crushed slivered almonds to the top of the filets, drizzled some olive oil between them on the pan, cooked them in the oven for 13 minutes, then put them in the broiler - Read more ...
  6. Awesome! I used HoneyMustard because I was out of Dijon Mustard. Skipped the butter to save calories and baked. Everyone loved it. Wait till you taste it the day after when it's cold. Use leftovers in a salad! : )
  7. I thought salmon was dry and boring until I tried this recipe. It seemed a bit mushy after baking so I broiled the top for 2 minutes and then it was perfect! I will make this frequently and try the leftovers over salad as others have suggested.
  8. I didn't care for this that much. My husband and I don't like fish much so maybe that's the problem. I used mahi mahi and low fat marg.
  9. Easy, Quick, Tasty, Nutritious, even Impressive Looking if you so choose!! Due to the Foil lining of the baking pan, it's a very quick cleanup, and you can enjoy dinner at your leisure. GREAT recipe!!
  10. So easy and impressive results. I used this on orange roughly fish as well with great results too.

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