Prep 15 mins
Cook 15 mins
The coating of Dijon mustard and bread crumbs keeps the fish so moist, don't forget to leave the skin on the fish it also helps to lock in moisture, I use Kittencal's Seasoned Dry Italian Breadcrumbs for this
- 4 (4 ounce) salmon fillets (with skin on)
- 4 tablespoons Dijon mustard
- salt (to taste)
- lemon pepper (to taste, or use black pepper)
- 1 cup dry Italian seasoned breadcrumbs (about 1/4-1/3 cup for each fillet, can use more)
- 8 tablespoons melted butter (can use more)
- Set oven to 400 degrees F.
- Line a shallow baking pan/sheet with foil, lightly grease the foil.
- Place the salmon fillets skin-side down on the foil.
- Spread about 1 tablespoon of Dijon mustard over the top of each fillet then season with salt and lemon pepper (or use black pepper in place of the lemon pepper).
- Top each fillet with about 1/4-1/3 cup dry bread crumbs (pushing down gently to adhear to the fish).
- Drizzle about 2 tablespoons (or more) of melted butter on top.
- Bake for about 15 minutes or until the fish flakes easily with a fork.
Delicious. Have made this a couple of times and find that it takes a little longer to cook than listed. Love this with applesauce.
Moist, tangy and very flavorful. We really enjoy salmon and serve it often- this recipe embraces the fish flavor and texture perfectly. Perhaps a way for non fish eaters to enjoy salmon! Excellent with sauteed green beans and couscous. Kittencal's recipes are always the best, surprised this one hasn't been rated before!