This is a wonderful way to prepare fresh dijon salmon fillets in the oven. Be sure to make extra, your family will be begging for more! So many recipes call for 2 cups of bread crumbs or panko, and you end up throwing a cup or more out. You can’t reuse it because you dredged raw fish, meat, or poultry in it. Instead, do what this recipe says, sprinkle it on top. If you have coated the outside correctly, then the bread crumbs stick! No waste here.
Dijon Salmon
- 1/4 cup ghee
- 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)
- Preheat oven to 400 degrees F.
- 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.