Baked Salmon Fillets Dijon

This is a recipe for oven-baked salmon.  I prefer oven baking salmon to frying it, as it seems to come out softer, and the coating in this recipe looked like it would stop the fish from drying up.  Normally I would bake it in foil, but I don’t think that would have worked with the breadcrumbs.

Plus I had all the breadcrumbs left from doing the lamb escalopes recipe the other week.  Not only that, after buying those breadcrumbs, I found I already had some in the cupboard which I’d forgotten about!

View the original recipe on  I was just cooking for myself and so have adapted the recipe for one serving.

Ingredients (serves 1):

1 frozen fillet salmon
1 tablespoon prepared Dijon-style mustard
salt and pepper to taste
dry bread crumbs (probably 3 heaped tablespoons is enough to cover one fillet – I didn’t measure exactly, just sprinkled until covered)
1 heaped tablespoon butter, melted


Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of the fillet, and season with salt and pepper.

Top with bread crumbs, then drizzle with melted butter.

Bake in a preheated oven for 25 minutes, or until salmon flakes easily with a fork. 


I enjoyed this recipe although I wasn’t 100% convinced that the mustard went with the salmon – it was quite a strong flavour and got up my nose whilst eating it!  I was wondering if something like soft cheese would have been a better choice, or tomato puree and herbs. 

The topping however did keep the fish from drying out in the oven, and the breadcrumbs were far less messy than trying to fry something in breadcrumbs.

It was quite quick and easy and I would recommend it as a mid-week meal.

So overall I would do this recipe again but would try and find an alternative to the mustard. 


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