Dijon mustard salmon

I’m proceeding on in the quest to eat more salmon.

Side note: I visited the Bonefish Grill recently for the first time, and it beyond exceeded expectations. I had the sea bass, and I also tried the fiance’s ahi tuna, and my friend’s tilapia. In addition, we had bang bang shrimp and bacon wrapped scallops with mango salsa for appetizers. To say it was amazing would be a gross understatement.

This is a dish I got from AllRecipes.com a few years ago, and have made four or five times.


  • 2 salmon fillets
  • Dijon mustard
  • black pepper
  • Italian-seasoned breadcrumbs
  • 2 tbsp butter, melted
  • additional butter or cooking spray for greasing

Preheat the oven to 400 degrees F. Line a baking pan with greased aluminum foil.

Place salmon on baking sheet. Spread a thin layer of Dijon mustard over each fillet, followed by a generous sprinkling of pepper, breadcrumbs, and melted butter.

Bake for 15 minutes, or until salmon flakes easily with a fork.

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