Baked Dijon Salmon
Salmon fillets brushed with butter, Dijon and honey under a golden breadcrumb crust — dinner in under 30 minutes.
In a nutshell: This authentic american baked dijon salmon comes together in just 25 mins using simple whole ingredients. The chef's secret: a dry surface lets the glaze grip instead of sliding off in the oven. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Baked Dijon salmon: salmon fillets with a butter, Dijon and honey glaze under a golden breadcrumb crust. An easy under-30-minute dinner.
Key Equipment
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- Baking sheet
- Parchment paper
- Small bowl
- Pastry brush
Chef's Pro-Tips
- Pat the salmon dry first: a dry surface lets the glaze grip instead of sliding off in the oven.
- Press the crumbs on firmly: a loose coating falls off on the plate, while a pressed crust bakes into a golden cap.
- Do not overbake: salmon keeps cooking as it rests, so pull it when the centre is still slightly translucent for the moistest result.
Ingredients
4
servings
-
4 salmon fillets, 6 oz each, skin on or off
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3 tbsp Dijon mustard
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1 tbsp honey
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2 tbsp butter, melted
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1 clove garlic, minced
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½ cup panko breadcrumbs
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2 tbsp Parmesan cheese, freshly grated
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1 tbsp fresh parsley, chopped
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½ tsp kosher salt
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¼ tsp black pepper
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1 lemon, cut into wedges, for serving
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Step-by-Step Instructions
Prep the Pan
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Pat the salmon dry and arrange the fillets skin-side down, with space between them.
Mix the Glaze and Crumbs
Stir the Dijon, honey, melted butter and garlic into a smooth glaze. In a second bowl, toss the panko with the Parmesan, parsley, salt and pepper.
Coat the Fillets
Brush each fillet generously with the Dijon glaze, then press the breadcrumb mixture firmly onto the tops so it sticks in an even crust.
Bake Until Golden
Bake for 12-15 minutes, until the crust is golden and the salmon flakes easily but is still moist in the centre — about 125°F (52°C) for medium.
Rest and Serve
Rest for 3 minutes, then serve with lemon wedges and the pan juices spooned over.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — whole-grain mustard gives a milder, seedier crust. Dijon is sharper and glazes more smoothly, which is why it is used here.
Either works. Skin-on fillets stay moister and lift off the skin easily at the table; skinless fillets need the parchment so they do not stick.
Roasted asparagus, green beans, rice pilaf or a simple salad all work — the mustard glaze pairs with anything bright and green.
You can glaze and crumb the fillets up to 4 hours ahead and refrigerate, covered. Bake straight from the fridge, adding 2 minutes.
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