So, my second time eating salmon wasn’t as pleasant as the first. Well, I shouldn’t say it that way. It was good, but it wasn’t as good as the Chipotle Salmon. I like a saucy salmon better than a breaded salmon. Although, I think that if it was panko bread crumbs it would have been better. The only reason I am posting this recipe and not trashing it is because my husband said that he liked it, a lot! So I figured I would share and let you guys be the judge.
I will list exactly how I made it, BUT will heavily suggest swapping the bread crumbs for panko bread crumbs.
Breaded Dijon Salmon
- Salmon filets
- 1/4 butter (melted)
- 2 tbs Dijon mustard
- 2 tbs honey
- 2/3 cup bread crumbs/ panko
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Heat oven to 400. On foil lined baking sheet, place salmon filets that you have patted dry. In small bowl mix melted butter, Dijon mustard, and honey. Brush the filets generously. Season bread crumbs to your taste. I added salt to seasoned bread crumbs and some onion powder and garlic powder. however, they were italian seasoned bread crumbs so they had some seasoning already.
Next time I make this I will use panko bread crumbs and season heavily, OR use crushed seasoned croutons. I just feel like it needs something to hold its crunchiness better than regular bread crumbs.
Bake for about 8-10 minutes, until filets are nice and flaky and opaque.