Chef Juje

A messy adventure in learning to cook

Baked Dijon Salmon

This is the first (edible) dish I made when I started cooking a few weeks ago when I wasn’t yet allowed to use the stovetop, for good reason.

Be careful with the salt, as the salmon flavor is pretty delicious on its own.  I was watching too much Restaurant Impossible where Robert Irvine always says everything needs more salt.  This is not always the case.


4 (4 ounce) fillets salmon (one giant piece is OK too, just be sure it cooks through)
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted


Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.

Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Source: All Recipes

Ease: *almost* fail-proof


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4 thoughts on “Baked Dijon Salmon

  1. I will make the salmon. It looks very tasty!

  2. Juliana on said:

    Great! Tell me how it turns out!

  3. Ellice on said:

    Love Chef Robert! He kicks butt. Will encourage you all the way with cooking.

  4. Juliana on said:

    I’m so glad you love Chef Robert too! He is the epitome of Tough Love.

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