Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Baked Salmon Fillets Dijon
Alternative Baked Salmon
Baked Salmon II
Dijon Garlic Salmon
Baked Orange Salmon with Fennel
MORE
Top Related Articles
Salmon: A Fish Story
Choosing Salmon (Video)
How to Grill Salmon (Video)
Australian Wine Country: Victoria
Washington Wine Country: Horse Heaven Hills
Cuisine of the West Coast
Fresh Fish
Cooking in Parchment Paper (Video)
How to Poach Fish (Video)
Dinner in an Instant
Related Collections
Chardonnay Wine Pairing
Gourmet Seafood Main Dishes
Seattle Recipes
Super Foods - Salmon
Valentine's Day - Salmon
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Baked Dijon Salmon
SUBMITTED BY:
Esmee
PHOTO BY:
Allrecipes
"This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!"
RECIPE RATING:
Read Reviews
(1,003)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
15 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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 bread crumbs, 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.
FOOTNOTES
Wine Tip
Try with a
Chardonnay
.
Learn how to shop for salmon in our
Choosing Salmon
video.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 31, 2004 by MIZFROG
X
Full Review
MIZFROG
Jan. 31, 2004
This recipe is delicious. To reply to TMCLARTY, who said, "I thought the taste of this was rather odd... it tasted way too tangy/mustardy. I didn't have any honey, so I used honey dijon mustard... but I probably wouldn't make it again. Sorry." All I can say is, please do NOT review recipes if you do not follow the recipe. This isn't fair. If you didn't use any honey and substituted more mustard in place of it, of course it tasted odd and way too mustardy. You didn't follow the recipe. Shame on you for leaving a bad review when you didn't use the correct ingredients called for in the recipe! Please, from now on, don't leave a review unless you followed the recipe.
Was this review helpful?
[
YES
]
111 users found this review helpful
This recipe is delicious. To reply to TMCLARTY, who said, "I thought the taste of this was...
MORE
MORE
Reviewed on Feb. 7, 2004 by anisette
X
Full Review
anisette
Feb. 7, 2004
After reading all the rave reviews on this dish I decided to make it for my husband's birthday. Even though it looked amazing this is possibly the WORST recipe I have ever used for salmon. Don't bother wasting your ingredients. It is bland bland bland. I used an expensive salmon fillet which was more or less wasted and great pecans that could have been put to better use. Next time I will stick to my tried and tested recipe: a 1/4 cup white wine, some freshly squeezed lemon juice, salmon steaks or fillets, 1 tsp dried basil and 1 tsp dried oregano and freshly minced garlic, salt & pepper to taste. Cover and poach it for about 15 minutes top with a splash of extra virgin olive oil and it's the tastiest salmon you'll ever eat.
Was this review helpful?
[
YES
]
66 users found this review helpful
After reading all the rave reviews on this dish I decided to make it for my husband's...
MORE
MORE
Reviewed on Jan. 6, 2004 by LG_DELGADO
X
Full Review
LG_DELGADO
Jan. 6, 2004
Wow, this is a heck of way to serve salmon. I made this this evening and it came out great. I didn't "brush each salmon fillet lightly" though. Instead I spread the honey butter dijon sauce on rather thickly by letting the butter sauce start to harden up a bit before brushing it on. For the bread crumb topping, I put the pecans in a zip lock baggy and pounded them with a rolling pin until they were sort of the consistency of rough ground coffee and I chopped the parsley pretty fine too. Then I used the topping generously but not excessively. Very flavorful. Very easy to make. A definite keeper.
Was this review helpful?
[
YES
]
19 users found this review helpful
Wow, this is a heck of way to serve salmon. I made this this evening and it came out great. I...
MORE
MORE
Reviewed on Jan. 22, 2004 by TOKYO KAREN
X
Full Review
TOKYO KAREN
Jan. 22, 2004
Two thumbs up! This is, hands-down, one of the best recipes I've got from this site. I can't believe that other reviewers aren't drooling over it as much as we are! I've cooked a lot of salmon and this is one great recipe. It was absolutely delicious and very simple to make. Instead of breadcrumbs I used crushed bruschetta, although any sort of crackers would work quite nicely. I used a 1/2 cup of butter since I love saucey sauces. I skipped the nuts since I didn't have any on hand - tastes just fine without them. Instead of fresh parsley I used 1 teaspoon dried. I loved having extra sauce and I served it at the table so people could help themselves. Yum!!!!
Was this review helpful?
[
YES
]
17 users found this review helpful
Two thumbs up! This is, hands-down, one of the best recipes I've got from this site. I can't...
MORE
MORE
Reviewed on Jan. 18, 2003 by
Esmee
X
Full Review
Esmee
Jan. 18, 2003
This is an amazingly delicious and easy recipe. I always make extra so I can eat it for lunch the next day.
Was this review helpful?
[
YES
]
16 users found this review helpful
This is an amazingly delicious and easy recipe. I always make extra so I can eat it for lunch...
MORE
MORE
Reviewed on Jan. 22, 2004 by AMBER CROXALL
X
Full Review
AMBER CROXALL
Jan. 22, 2004
Both my husband and myself absolutely love this recipe. We have found that it works best if you skin the salmon and then coat all sides of it, it augments the flavor all around. Also, the honey-mustard-butter coating makes A LOT. You can generally halve it without too much trouble.
Was this review helpful?
[
YES
]
15 users found this review helpful
Both my husband and myself absolutely love this recipe. We have found that it works best if...
MORE
MORE
Reviewed on Jan. 18, 2003 by CSANDST1
X
Full Review
CSANDST1
Jan. 18, 2003
I sure wish I knew why this is so highly rated. I thought it was average at best.
Was this review helpful?
[
YES
]
15 users found this review helpful
I sure wish I knew why this is so highly rated. I thought it was average at best.
MORE
MORE
Reviewed on Jan. 22, 2004 by DOREENBUCH
X
Full Review
DOREENBUCH
Jan. 22, 2004
This was EXCELLENT!!!!!! I usually grill my salmon - year round (Firecracker Salmon - my fav), but was running short on time this eve. I didnt have any pecans, so I elimated them. I used Progresso Italian Bread Crumbs which I added some melted butter to, to make a nice crumbly mixture, as well as additional parsley. When it was done, I squeezed fresh lemon juice over the top. EVERYONE HERE LOVED IT!!!!!!!!!! Served it w/ a salad and some roasted baby carrots and it was GREAT! Will make this again!!!!!!!!
Was this review helpful?
[
YES
]
14 users found this review helpful
This was EXCELLENT!!!!!! I usually grill my salmon - year round (Firecracker Salmon - my...
MORE
MORE
Reviewed on Jan. 6, 2004 by ZOEMC
X
Full Review
ZOEMC
Jan. 6, 2004
PLEASE ignore the review below that called this the "worst" recipe. It isn't the least bit bland, but if you like more spice you can easily add a bit of cayenne or red pepper to taste. My family and I have been enjoying this recipe for years. I do use cornbread crumbs instead of breadcrumbs when I have them on hand -- just freeze a piece of cornbread if you have any left over, or use those new cornbread crackers I've seen in the grocery store. Serve with a sweet corn and black bean salad, fresh buttered green beans and chocolate pudding cake with vanilla ice cream and you have a stellar meal.
Was this review helpful?
[
YES
]
14 users found this review helpful
PLEASE ignore the review below that called this the "worst" recipe. It isn't the least bit...
MORE
MORE