crispy baked salmon with sweet hot mustard

26 February, 2010 at 10:44 am 3 comments

This salmon is so good that the last two times we’ve made it we have finished it before I even remember I was supposed to take a picture of it once it’s cooked (shhh, the pic above is actually the pre-oven shot).

This recipe is only slightly adapted from the original recipe at  I absolutely love the crispness of the panko atop the tender flesh of the salmon, and the savory herbs and seasonings bounce off the flavor of the sweet hot mustard in a fit of awesomeness.  It is extremely quick to prepare using mainly pantry staples (except the fish itself of course), only takes 15 minutes to bake, and  can adapt well to serving just one or two (get two small salmon steaks, or a small filet and very roughly halve the quantities for everything else) while remaining a fabulous option for serving a larger group (get yourself some biiiig salmon filets, treat them this way and your dinner party makes itself).  You can pre-cut the fish into portions, or just cook it whole (as pictured here), but either way you can be sure that leftovers are doubtful.  We have tried this with regular salmon and with Steelhead; both were excellent, and I’m guessing this treatment would work well on other kinds of fish too– that’ll be on our to-try list!

Crispy Baked Salmon

Adapted from

Serves 4 (but is easily adaptable to more or fewer)

1 large salmon or steelhead fillet, or 4 smaller individual portions (depending on how thick your cut is, it may take more or less time to bake)

Salt and pepper

Mustard smear:  2 heaping T sweet hot mustard + 1 tsp fresh thyme, chopped

Crumb topping: 3/4 cup panko crumbs + 1 tsp chopped fresh thyme + 1 T chopped fresh parsley + 1/2 tsp paprika + 4 T olive oil + 1 clove of garlic, crushed or minced

Preheat oven to 400 degrees.  Line a baking pan with foil and set the fish on it, skin-side down.  Season with salt and pepper. Then, in two small bowls, prepare your mustard smear (stir mustard and thyme together) and your herby panko (mix panko, oil, garlic, paprika, thyme, and parsley with a little touch of salt and pepper).

Slather the seasoned fish with the mustard-thyme smear, giving it a good coating. Then spread the crumb mixture all over the top of the salmon.  Bake salmon for 10-15 minutes (depending on the thickness of your filet), until fish is cooked to your liking (it is meant to flake and look firm when properly cooked).  Serve posthaste!


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3 Comments Add your own

  • 1. Meggie  |  28 February, 2010 at 1:41 pm

    Yum! Seriously Sara, this looks so good that I am salivating right now. I love salmon, it’s my favorite fish, maybe my favorite meat. I’ve been trying to cut back due to ecological reasons but it’s really hard because I just want to eat it 24/7. And then they seem to change which kind of salmon is the most environmentally friendly kind every other week or so, which makes it even harder to find a guilt-free salmon fix. I think I’ll just quit worrying about it and eat/enjoy it while I have the chance. But I’m glad to know that this recipe is adaptable to other fish if I decide to try to stick to my guns and limit my salmon intake.

  • 2. theweekendgourmande  |  1 March, 2010 at 2:18 pm

    I love salmon too! We try not to eat it much either, which is why I’ve recently made this recipe with steelhead trout instead which i *think* is more eco-friendly (although they do seem to totally change the rules all the time) and essentially tastes the same. But I hope to try it with a totally different tasting fish too, the flavors are pretty flexible so it should be good! Let us know if you end up trying it too 🙂

  • […] and salmon-burgers. It adds flavor without fat while also moistening the consistency. Or, try this Crispy Baked Salmon with Sweet Hot Mustard for special occasion […]


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