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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
(1,025)
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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
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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.
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REVIEWS
Reviewed on Jan. 31, 2004 by MIZFROG
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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.
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146 users found this review helpful
This recipe is delicious. To reply to TMCLARTY, who said, "I thought the taste of this was...
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Reviewed on Feb. 7, 2004 by anisette
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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.
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77 users found this review helpful
After reading all the rave reviews on this dish I decided to make it for my husband's...
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Reviewed on Jan. 6, 2004 by LG_DELGADO
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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.
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23 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...
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Reviewed on Jan. 22, 2004 by TOKYO KAREN
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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!!!!
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22 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...
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Reviewed on Jan. 22, 2004 by AMBER CROXALL
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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.
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22 users found this review helpful
Both my husband and myself absolutely love this recipe. We have found that it works best if...
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Reviewed on Jan. 18, 2003 by CSANDST1
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CSANDST1
Jan. 18, 2003
I sure wish I knew why this is so highly rated. I thought it was average at best.
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18 users found this review helpful
I sure wish I knew why this is so highly rated. I thought it was average at best.
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Reviewed on Jan. 18, 2003 by
Esmee
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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.
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18 users found this review helpful
This is an amazingly delicious and easy recipe. I always make extra so I can eat it for lunch...
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Reviewed on Jan. 6, 2004 by ZOEMC
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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.
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17 users found this review helpful
PLEASE ignore the review below that called this the "worst" recipe. It isn't the least bit...
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Reviewed on Jan. 22, 2004 by DOREENBUCH
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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!!!!!!!!
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16 users found this review helpful
This was EXCELLENT!!!!!! I usually grill my salmon - year round (Firecracker Salmon - my...
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