With this simple recipe for delectable salmon fillets covered with Dijon-style mustard and seasoned bread crumbs drizzled with butter, you can learn how long to bake salmon at 400 degrees F.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 4 (4 ounce) fillets salmon
- 3 tablespoons prepared Dijon-style mustard
- salt and ground black pepper to taste
- ¼ cup Italian-style dry bread crumbs
- ¼ cup butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
- Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
- Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.
- Please note the slight difference in the recipe name, as well as differences in the ingredient amounts, cook times, and use of skinless salmon when using the magazine version of this recipe.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 553 mg |
| Sugars | 0 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Panko bread crumbs and chopped pecan added the perfect crunch. Used 4 Oz fillets. Will use larger (6?) next time. The Dijon and salmon are an awesome pairing!
I modified a bit: Before mustard, I sprinkled with Penzey’s spice – Ozark. Note – be generous with the mustard. And then used crushed panko breadcrumbs for a nice crunch :). Instead of butter, sprinkled generously with extra virgin olive oil. After baking, sprinkled lightly with a little melted butter, but not necessary in my opinion. And then generously sprinkled with lime/lemon juice. I also cut up chunks of tomatoes and avocado – sprinkled with salt and pepper and also squeezed with lemon lime (to marry the flavor with the salmon). I sprinkled on top. Side dish was Quinua. DELISH!
It was OK.
This was Amazing! This is my all time favorite recipe! I changed nothing
This was the best salmon I EVER had! Can’t wait to make it again.
Very tasty, moist and flavoursome!
I baked it for about 15 mins then broiled to get the bread crumbs a little crispy. I might add honey to the Dijon next time.
It was easy to make. I used stone ground Dijon so it was a grainier texture, but still tasty. I would make it again.
Absolutely delicious!!
It was soooooooo easy and delicious! This will be my go to recipe forevermore! I made a slight change to recipe 1) no Italian breadcrumbs – made my own using Japanese Panko crumbs, adding dried Tuscan seasoning. 2) baked 10 minutes because my fillets were not very thick.
Delicious, the best salmon I’ve ever made.
It was excellent! The mustard was a nice change. I used olive oil instead of butter – but everything else was the same.
As written, it was too much Dijon flavor for us – too overwhelming. The only changes I made was to half the recipe and mix the butter with the italian bread crumbs ahead of putting them on the salmon (they browned easily this way). Personally, I loved the bread crumb mix with it. I’m not a big fan of dijon, but have tried it in other recipes and liked it so this was still worth a shot and I think the concept of the recipe is still good. I think I’d like to try it again, but with a little bit of honey mustard mixed with mayo (maybe just 1 tbsp for a full recipe). That might fit our household tastes better.
Love, love, love this!
This is super easy and my husband liked it well enough to eat seconds!
Delicious and easy.
I made this to be dairy- and wheat-free by using a butter substitute and rice crumbs instead of bread crumbs. Everyone still liked it a lot!
Added 2T shredded parmesan and garlic salt to the butter and bread crumbs. Asparagus cooked in the same amount of time and on the same pan. Kids ate a few bites but didn’t like the Dijon mustard. Next time I make this I will but something different on theirs.
Made this last night. Perfect. Followed recipe exactly as posted. Couldn’t wait to have left overs for breakfast this morning on toast and cream cheese!! A keeper. Both my husband and I loved it.
I wasn’t impressed. I would recommend mixing the melted butter with the breadcrumbs then put it on the fish (like another reviewer suggested). Against my better judgement I just drizzled it over the fish and most of the butter ended up in the baking dish.
Very easy to prepare and very delicious. Will make again.