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Basic Baked Breaded Salmon Recipe

Basic Baked Breaded Salmon
Difficulty: Easy | Total Time: | Makes: 4 servings

An assertive fish like salmon can handle mustard’s bold flavor. Top the fish with parsley for freshness and breadcrumbs for crunch. For a fast, healthy dinner, we suggest serving it with a shaved vegetable salad.

What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

Click here to watch CHOW.com Food Editor Amy Wisniewski make this easy weeknight dinner in our Easiest Way video series.

INGREDIENTS
  • 2 teaspoons olive oil, plus more for coating the foil
  • 4 teaspoons Dijon mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 (20-ounce) skin-on salmon fillet (1 1/4 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons panko
INSTRUCTIONS
  1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and coat an area about the size of the fish with olive oil; set aside.
  2. Place the measured oil, mustard, and parsley in a small bowl and whisk to combine. Lay the salmon on the foil, skin side down, and season it generously with salt and pepper. Evenly spread the mustard mixture all over the top. Sprinkle the breadcrumbs over the mustard mixture until it’s completely covered, then gently pat to get the panko to adhere.
  3. Bake the fish for 12 to 15 minutes, then check for doneness. The center should spring back to the touch and the breadcrumbs should be golden brown. If it’s not ready, return the fish to the oven for a few minutes more. If the fish is ready but the breadcrumbs aren’t browned, broil about 2 minutes more or until golden brown.
    Write a review | 7 Reviews
  • Basic Baked Breaded Salmon Recipe
    5

    This is delicious, admittedly I tsted with my eyes, but the mouth will follow .

  • Basic Baked Breaded Salmon Recipe
    5

    I made this tonight, and it was delicious. Pretty foolproof recipe.

  • Basic Baked Breaded Salmon Recipe
    5

    I made this last night and it was excellent! I am a very beginning cook and it was simple to prepare and came out tasting heavenly :) This will definitely be making a regular appearance on my table.

  • Great recipe! My Mom tried this and then passed it on to me. She too felt that the 10 min cooking time was a little too sushi for her, and I agree. I substituted dried Thyme because I ran out of parsley and it came out great. As a side dish we served lightly wilted fresh spinach and broiled sweet potatoes. I will certainly try this dish again with the fresh parsley.

  • No way this is done in 10 minutes. I've had mine in for almost 20 min at 400 now and it's still not done.

  • I would make it skin side down without Pam because it usually ends up sticking slightly to the foil and it comes up nicely without the skin... And make it easy on yourself by serving with uncle ben's wild rice, or make a simple lemony orzo

  • do you serve this skin side up. what is a good side dish for this

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