Baked Salmon Dijon
Salmon under a mustard-honey glaze with a breadcrumb crust — twenty-five minutes, 25 g of protein.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Dijon mustard, a little honey and breadcrumbs on top of a salmon fillet, then into the oven. The mustard keeps the crumbs in place and the honey balances its sharpness — two ingredients doing three jobs.
Salmon is done at an internal temperature of 145°F (63°C), when it flakes easily with a fork. Pull it out at that point: a couple of extra minutes is the difference between moist and dry.
Ingredients
- Salmon fillet4 oz (113 g)
- Dijon mustard1 tablespoon (15 g)
- Honey1 teaspoon (7 g)
- Breadcrumbs2 tablespoons (14 g)
- Olive Oil (Extra Virgin)1 teaspoon (5 g)
- Fresh parsley, chopped1 teaspoon (1 g)
- Pat the salmon dry before adding the Dijon so the coating sticks and browns.
- Bake just until it flakes at the thickest part — carryover heat finishes it and keeps it moist.
- Gluten-free swap: gluten-free panko, toasted for a minute first so it still browns.
- Contains: fish (salmon), wheat (breadcrumbs).
- Naturally gluten-free and dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Preheat the oven to 200C (400F) and line a baking tray.
- Stir together the Dijon mustard, honey and olive oil.
- Place the salmon on the tray and brush with the mustard mixture.
- Mix the breadcrumbs with the parsley and press onto the top of the salmon.
- Bake 12-15 minutes until the salmon flakes easily and the crust is golden.
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