Description
This Baked Dijon Salmon recipe features tender salmon fillets coated with a flavorful blend of melted butter, Dijon mustard, honey, and topped with a crunchy mix of bread crumbs, pecans, and fresh parsley. Baked to perfection, it’s a simple yet elegant dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Salmon and Seasoning
- 6 (4 ounce) fillets of salmon
- Salt and pepper to taste
- 1 lemon, for garnish
Dijon Mustard Mixture
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
Topping
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
- 4 teaspoons chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C) to ensure it reaches the correct temperature for baking the salmon evenly.
- Make the Dijon Mixture: In a small bowl, stir together the melted butter, Dijon mustard, and honey until well blended. Set this aside for later use.
- Prepare the Topping: In a separate bowl, combine the dry bread crumbs, finely chopped pecans, and chopped fresh parsley. This mixture will add a crunchy, flavorful crust to the salmon.
- Arrange and Season the Salmon: Place the salmon fillets skin side down on a lightly greased baking sheet or shallow baking dish. Season each fillet generously with salt and pepper to taste.
- Coat the Fillets: Using a brush or spoon, evenly spread the Dijon mustard mixture over each salmon fillet. Make sure each piece is well-coated for maximum flavor.
- Apply the Topping: Gently press the bread crumb and pecan mixture over the mustard-coated fillets, ensuring an even layer that will create a delicious crust.
- Bake the Salmon: Bake the prepared salmon in the preheated oven for 12 to 15 minutes, or until the flesh flakes easily with a fork, indicating it is fully cooked and tender.
- Garnish and Serve: Remove the salmon from the oven, garnish with fresh lemon wedges, and serve immediately to enjoy the dish at its best.
Notes
- For crispier topping, you can broil the salmon for the last 1-2 minutes, watching carefully to avoid burning.
- Substitute pecans with walnuts or almonds if preferred or if you have allergies.
- This recipe pairs well with steamed vegetables, rice, or a fresh green salad.
- Make sure not to overcook the salmon to keep it moist and flaky.
