The Pioneer Woman Tasty Kitchen
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Mustard and Herb-Crusted Salmon

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

The best salmon ever. Period.

Ingredients

  • 3 slices Sourdough Bread
  • 1 Tablespoon Olive Oil
  • 1 cup Fresh Parsley
  • 2 dashes Salt And Fresh Ground Pepper
  • 4 pieces Skinless Salmon, About 6 Ounces Each
  • 3 Tablespoons Dijon Mustard, Adjust To Taste. I Sometimes Use 2.

Preparation

Preheat your oven to 450 degrees Fahrenheit. Lay parchment paper or aluminum foil (Your call, I use parchment) out onto a cookie/baking sheet. Set the sheet aside, we need it for later.

Next, bust out your food processor (I know it’s messy to clean up, but I promise you you’ll need it.) Add in the bread, the olive oil and the parsley, and as much salt and pepper as you like. (I am a pepper-a-holic. Sue me.)

Turn on the food processor, or pulse it until the bread, parsley and oil combine and make bread crumbs. Don’t turn it into powder, leave the chunks a little big, like course crumbs.

Now, take your skinless salmon and plop it down onto the aforementioned baking/cookie sheet. If you would like, now would be the time to add salt and pepper to your salmon. When you have seasoned to your hearts desire, spread the Dijon mustard onto the salmon, giving each piece an even amount.

On top of the Dijon, press down your desired amount of crumb topping. You don’t have to attack the salmon, just press enough that the bread crumb mixture will stick in the oven.

Put the cookie/baking sheet into the oven, baking until the salmon is no longer bright pink on the inside, I always cheat and sacrifice one and stab it with a knife. But if you’re more skilled in knowing when it’s done, just ignore that previous statement.. This will be about 10-15 minutes, depending on the size/thickness of your salmon fillets.

Remove from the oven and serve! Pretty much any sides work with this, it is crazy delicious. I like my salmon with a little lemon juice squeezed over it. My mother likes this with a basil/mayo/lemon juice/relish tartar sauce thing that I sometimes make for her when she’s really nice.

16 Comments

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sarahba on 10.26.2010

Wonderful recipe! I don’t love salmon, but this was spectacular! My husband was really disappointed that there was only one piece for him! I, like some others, added maple syrup to the dijon mustard. I have already put it in my recipe book!

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mandeyjane on 9.30.2009

I tried this. It was good.. I found that the recipe made too many bread crumbs for me. But no matter, i just froze the leftover breadcrumbs. I used brown spicy mustard instead of dijon (because i didn’t have dijon), and it was kind of overpowering at first but the leftovers the second day were great! The longer it sat the mustard became less overpowering and more subtle. But to the credit of the recipe author, the dijon might be great, i just wouldn’t know because I didn’t have any!

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suemellish on 9.26.2009

Erika – way to go, girl. Major yum-factor happening with this recipe. The breadcrumbs were perfect, and I took another reviewer’s advice and added some honey to the mustard which was awesome. This is going into my file as a go-to recipe. It was very easy to make, was a quick cook and was just super tasty. I say five mitts in my book.

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cfroggie on 9.25.2009

This salmon was an instant hit, and so simple to make. I really don’t cook much but I wanted to try it out. I don’t know if I just got the oven right or the mustard really helps but the salmon was perfectly done! Not dry at all and cooked through. I served it with Zucchini and Squash strings.

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yaara on 9.25.2009

Made it with dill instead of parsley and also added a bit sweet chili sauce to the mustard. Was still great – thanks!

3 Reviews

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Linda Lou on 1.17.2020

Oh, it’s good!

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terrilw on 8.29.2019

Really good. Simple and different from the usual. Will make again. Might try some of the suggestions in the comments section next time.

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dhgal on 8.5.2010

This is my new favorite way to cook salmon! The recipe was easy to put together and produced and absolutely delicious result! Can’t wait to have it again.

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