Total Time
25mins
Prep 5 mins
Cook 20 mins

This recipe came from Taste of Home. I SO wanted to like this but with that said if I were rating it I would probably give it 4 stars for flavor but only 3 stars for appearance and texture. The bread crumbs never crsiped up and I even broiled the salmon for a few minutes. I didn't want to keep broiling it because I didn't want to overcook the fish. I did use gluten-free breadcrumbs (which might be why they didn't crisp.) So any suggestions would be appreciated because the actual flavor of the dish was REALLY good!

Ingredients Nutrition

Directions

  1. In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream.
  2. Place salmon, skin side down, in a greased 8X8 square baking dish. Sprinkle with thyme, salt, and pepper.
  3. Spread mustard mixture over fillets; gently press breadcrumbs on top.
  4. Bake at 350 degrees F for 20-25 minutes until breadcrumbs are browned and fish flakes easily with a fork.