The Basics: How to Make Baked Breaded Salmon

Published on Wednesday, January 9, 2008, by CHOW Food Team / Edit Post

The Basics: How to Make Baked Breaded Salmon

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

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You'll need:

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  • a baking dish
  • aluminum foil
  • a timer
  • oil
  • Dijon mustard
  • fresh parsley (optional)
  • a salmon fillet
  • salt and pepper
  • breadcrumbs

Illustrations by Bill Russell

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POST A COMMENT |9 Comments

COMMENT

  • This was actually a great recipe. I was just looking for something with a small amount of ingredients because I didn't have alot in my fridge. Instead of dijon, I has honey dijon mustard, and it was amazing, and also I broiled it so it was crispy, this was great as a fish and chips substitute.

  • why argue the definition of 'recipe'? this is a great concept! a little of this, some of that - it'll give beginner cooks the confidence to try something new...


    I agree with the aluminum foil posting - elbow grease is a renewable resource!

  • Great tasting, fast, mid-week quick and easy to assemble from on hand ingredients(dont forget to stop off for the salmon) - sent it to my just starting to really cook daughter and her friends swear she's a young Julia -- anyway, try it, you'll like it!

  • Adding honey and throwing in in the broiler for the last minute or so makes for a heck of a crust.

  • I totally agree with the aluminum foil comment. We're not roasting a turkey here...it's just a piece of fish!
    I have done this procedure with The Ojai Cook's Lemonnaise, and it was delicious. Next time I will try the mustard.

  • Ingredients & steps. Sounds like a recipe to me. Simplistic, I'll admit. But a reicpe doesn't need to be 'amounts specific' in order to be consider a recipe.

  • Why aluminum foil? It is a completely non-essential item in this recipe that takes a tremendous amount of resources to manufacture and is usually tossed out rather than recycled when used one time. I mean, this is salmon. I would suggest some parchment paper instead, but that isn't really needed, either--after serving, scrape the pan out, wash with soapy water and you're done. Just because we are...+READ

    Why aluminum foil? It is a completely non-essential item in this recipe that takes a tremendous amount of resources to manufacture and is usually tossed out rather than recycled when used one time. I mean, this is salmon. I would suggest some parchment paper instead, but that isn't really needed, either--after serving, scrape the pan out, wash with soapy water and you're done. Just because we are cooks doesn't mean we have to be piggys with the environment.-COLLAPSE

  • I have a couple of suggestions

    (1) To check if the fish is ready, just look at the surface. When it reaches the fully cooked stage, there will be white proteins on the surface that appear. They look like wispy, cooked egg whites. Take the salmon out immediately, and it'll be perfectly cooked each time. I guarantee it.

    (2) Try this recipe but use miso paste (any color is fine) instead of...+READ

    I have a couple of suggestions

    (1) To check if the fish is ready, just look at the surface. When it reaches the fully cooked stage, there will be white proteins on the surface that appear. They look like wispy, cooked egg whites. Take the salmon out immediately, and it'll be perfectly cooked each time. I guarantee it.

    (2) Try this recipe but use miso paste (any color is fine) instead of mustard and skip the breadcrumbs.-COLLAPSE

  • I like it! I just posted a message about cooking salmon and now here's this. I've never cooked fish at home - EVER (okay, I've made salmon croquettes from canned salmon). So I like this layout, format and explanation. Thanks.