This Mediterranean-inspired salmon is crusted with a zesty Dijon mustard layer and topped with a crispy herbed panko mixture that gives it a satisfying golden finish. The pairing of fresh lemon zest, parsley, and olive oil brings brightness to every bite. It’s quick, elegant, and full of flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Salmon
4 salmon fillets (about 6 oz each), skin-on or off as preferred
Salt and freshly ground black pepper, to taste
2 tbsp Dijon mustard
1 tsp lemon juice
½ tsp lemon zest
For the Crust
⅓ cup panko breadcrumbs
2 tbsp finely chopped fresh parsley
1 clove garlic, minced
1 ½ tbsp extra virgin olive oil
¼ tsp dried oregano
Pinch of chili flakes (optional for a kick)
Salt and pepper to taste
Suggested Sides
Lemon herb quinoa or Israeli couscous with pine nuts
Roasted cherry tomatoes or grilled asparagus
A crisp arugula salad with feta and olives
Prep the Salmon
1
Preheat your oven to 400°F (200°C) .
Pat the salmon fillets dry and season both sides with salt and pepper.
Place the fillets skin-side down on a parchment-lined baking sheet.
Make the Mustard Layer
2
In a small bowl, whisk together the Dijon mustard, lemon juice, and lemon zest.
Spread a thin layer of this mixture on the top of each salmon fillet.
Prepare the Crust
3
In a separate bowl, combine the panko, parsley, garlic, oregano, olive oil, chili flakes (if using), salt, and pepper.
Mix until the breadcrumbs are coated and lightly moistened.
Crust the Salmon
4
Spoon the breadcrumb mixture evenly over the mustard-coated tops of the salmon fillets.
Press gently to adhere, creating a solid crust.
Bake
5
Bake for 12–15 minutes , or until the salmon flakes easily with a fork and the crust is golden.
Optional: broil for 1–2 minutes at the end to crisp up the top, but watch closely to avoid burning.
Serve
6
Plate with your choice of sides and an extra lemon wedge for brightness.
Garnish with a sprinkle of fresh herbs or a drizzle of olive oil if desired.
Wine Pairing
7 Try a chilled Sauvignon Blanc or dry Rosé —the acidity complements the Dijon and herbaceous notes beautifully.
Ingredients For the Salmon
4 salmon fillets (about 6 oz each), skin-on or off as preferred
Salt and freshly ground black pepper, to taste
2 tbsp Dijon mustard
1 tsp lemon juice
½ tsp lemon zest
For the Crust
⅓ cup panko breadcrumbs
2 tbsp finely chopped fresh parsley
1 clove garlic, minced
1 ½ tbsp extra virgin olive oil
¼ tsp dried oregano
Pinch of chili flakes (optional for a kick)
Salt and pepper to taste
Suggested Sides
Lemon herb quinoa or Israeli couscous with pine nuts
Roasted cherry tomatoes or grilled asparagus
A crisp arugula salad with feta and olives
Directions Prep the Salmon
1
Preheat your oven to 400°F (200°C) .
Pat the salmon fillets dry and season both sides with salt and pepper.
Place the fillets skin-side down on a parchment-lined baking sheet.
Make the Mustard Layer
2
In a small bowl, whisk together the Dijon mustard, lemon juice, and lemon zest.
Spread a thin layer of this mixture on the top of each salmon fillet.
Prepare the Crust
3
In a separate bowl, combine the panko, parsley, garlic, oregano, olive oil, chili flakes (if using), salt, and pepper.
Mix until the breadcrumbs are coated and lightly moistened.
Crust the Salmon
4
Spoon the breadcrumb mixture evenly over the mustard-coated tops of the salmon fillets.
Press gently to adhere, creating a solid crust.
Bake
5
Bake for 12–15 minutes , or until the salmon flakes easily with a fork and the crust is golden.
Optional: broil for 1–2 minutes at the end to crisp up the top, but watch closely to avoid burning.
Serve
6
Plate with your choice of sides and an extra lemon wedge for brightness.
Garnish with a sprinkle of fresh herbs or a drizzle of olive oil if desired.
Wine Pairing
7 Try a chilled Sauvignon Blanc or dry Rosé —the acidity complements the Dijon and herbaceous notes beautifully.
Mediterranean Dijon-Crusted Salmon
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