Article first published as Baked Dijon Salmon on Blogcritics.
By far, our favorite fish is salmon. There's so many wonderful ways to prepare it and I've been having so much fun trying out new recipes with the fresh salmon I've had lately. The newest recipe I tried was for this Baked Dijon Salmon. It had amazing flavor from the buttery Dijon honey sauce that's spread over the fish to the crispy topping of panko breadcrumbs, chopped pecans and fresh parsley. All the flavors worked so well together and didn't take away from the salmon, but rather enhanced it just enough for a hint of sweetness.I'm anxious to prepare this recipe using other fish such as cod or even tilapia. There's something that works so well with Dijon mustard, honey and pecans that I'm even tempted to try this with chicken! The preparation is simple and you can definitely have dinner ready in less than 30 minutes. I really liked how easy it was to put together and when served, it seems so elegant and involved when really that's hardly the case. I'll have to report back to see how this recipe works out with other fish and chicken... but regardless, this salmon was outstanding and I'm definitely making it again!
Baked Dijon Salmon
recipe adapted from AllRecipes
recipe adapted from AllRecipes
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup Japanese panko breadcrumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together breadcrumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
How delicious this must have been. Love the flavors and really feel Panko is the way to go when topping fish. Stunning photo-Yum!
ReplyDeleteIt looks excellent! We love salmon as well and we cook it a lot (at least once a week) :)
ReplyDeleteThat rice looks very tasty also, would you share that as well? Thanks!
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My favorite also and this recipe looks fantastic!
ReplyDeleteI make this salmon all the time. It's delicious.
ReplyDeleteSalmon absolutely is my favorite. i just lobe the look, color and taste . Your photos and presentation are over the top, sounds fabulous!
ReplyDeletegreat recipe!
This looks amazing. I love me some salmon.
ReplyDeletelove the crust on the salmon...looks very inviting...
ReplyDeleteI agree with Melly-- that rice looks amazing! PLease do share the recipe!
ReplyDeleteThank you Melly & Julia! The rice is really simple - steamed brown rice with caramelized red onions, mushrooms and chopped fresh parsley mixed in. While the brown rice is cooking, I sauté the onions and mushrooms in a pan with a little butter until browned and caramelized. I fluff up the brown rice and add in the onion/mushroom mixture along with chopped Italian parsley, tossing to combine. Voila!
ReplyDeleteJust did this tonight with some basa swai I got over the weekend. My daughter is picky so I thought this would be perfect to mask the bland fish. It was a HIT. going to try the dijon/panko combo on some chicken next. We have been trying to replicate some dijon chicken we used to get at the butcher and my daughter thinks this just might do it
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