Easy Baked Breaded Salmon

Name: Easy Baked Breaded Salmon
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
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

Healthy Salmon Dinner Main Dish Easter Seafood Low Fat Mustard Fish Parsley Weeknight Dinner Pescatarian Easy Dijon Mustard Panko Breadcrumbs

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4 servings Easy

Total: 25 mins

8 Ratings

Ingredients (7)

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

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Nutritional Information

Calories329
Fat21.55g
Saturated fat4.65g
Trans fat0.0g
Carbs2.64g
Fiber0.44g
Sugar0.15g
Protein29.48g
Cholesterol77.96mg
Sodium143.58mg
Nutritional Analysis per serving (4 servings) Powered by

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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 or Swiss Chard.

For more easy salmon recipes, try our Grilled Salmon. And see our guide to types of salmon for more on the different varieties of the fish.

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

by Kate Ramos

Tips for Salmon and Fish

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

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Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

2 of 6

Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

4 of 6

Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

5 of 6

Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Pick Salmon

Instructions

1Heat 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.
2Place 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.
3Bake 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.

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