This simple yet elegant salmon dish gets its flavor from a tangy mustard coating and a crisp, herb-flecked breadcrumb crust. Dijon or honey mustard provides a punchy base, while thyme and marjoram (or tarragon or dill, if you prefer) add freshness that complements the richness of the fish. The breadcrumbs bake into a golden crust that keeps the salmon moist and tender underneath. It’s quick enough for a weeknight dinner but refined enough for entertaining, pairing beautifully with roasted vegetables, a crisp green salad, or buttery new potatoes.
INGREDIENTS:
4 salmon fillets, about 6 ounces each
2 tablespoons Dijon or honey mustard
8 tablespoons breadcrumbs or Panko
2 teaspoons minced fresh thyme
2 teaspoons minced fresh marjoram (or substitute tarragon or dill)
Salt and pepper to taste
4-6 tablespoons cooking oil
METHOD:
Heat oven to 450°F. Lightly oil a baking dish.
Remove skin from fillets if necessary. Pat fish dry with paper towels.
Brush the tops of each fillet with mustard in a thin, even layer.
In a small bowl, toss breadcrumbs with oil, herbs, salt, and pepper until evenly coated.
Press the mustard-coated side of each fillet into the breadcrumb mixture, ensuring an even coating. Place fish crumb-side up in the prepared baking dish.
Transfer to the middle rack of the oven and bake for about 8 minutes per inch of thickness (about 12 minutes for most fillets), or until the salmon flakes easily with gentle pressure and is just opaque in the center.
Transfer to plates and serve immediately, with lemon wedges if desired.
CHEF’S NOTES:
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For thicker fillets (over 1 1/2 inches), cook in the lower third of the oven to prevent crumbs from burning before the fish is done.
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Patting fillets slightly thinner with the flat of a knife can also help them bake evenly.
YIELD: 4 servings
SOURCE: Chef Andrew Cohen
