This baked dijon salmon recipe is a nice combination of salty, sweet, and crunchy…which definitely minimizes the sometimes fishy taste of salmon.
- 4 (4 ounce) fillets salmon
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup dry bread crumbs (I throw 1 or 2 whole wheat bread pieces in my food processor for this)
- 1/4 cup finely chopped pecans (or almonds) (again, just toss a handful of nuts in the food processor)
- 4 teaspoons finely chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 lemon, for garnish (optional)
Make It Now:
- Mix together all ingredients for marinade in a small bowl. (Freezing instructions begin here.)
- Pat dry salmon filets and set in casserole dish or cookie sheet with sides. Pour some marinade over each filet and rub on both sides. Cover with lid and put in fridge for about an hour (no longer than that).
- Preheat oven to 400 degrees F (200 degrees C).
- In small bowl, stir together melted butter, mustard, and honey. Set aside.
- In another bowl, mix together bread crumbs, pecans, parsley, salt and pepper.
- Brush each salmon fillet lightly with honey mustard mixture. Then, liberally sprinkle the tops of the fillets with the bread crumb mixture.
- Bake salmon about 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Do not overcook! In fact, I would take it out when the center is still a little undercooked. Cover with foil and let it “carry over cook” for a few minutes the rest of the way.
- Season with salt and pepper to taste, and garnish with a wedge of lemon.
Freeze For Later: Follow recipe through step 1. Place the marinade in a small freezer container or bag and seal. Follow Steps 4 and 5. Place the glaze and crunchy topping in separate freezer bags or containers and seal. Freeze the salmon, marinade, glaze, and topping together as a meal kit. Store for up to 3 months.
Prepare From Frozen: Thaw everything. Then, marinate fish in the refrigerator for up to an hour. Preheat the oven to 400°F. Follow steps 6-8.