Baked Dijon Salmon

Both my husband and myself absolutely love this recipe. We have found that it works best if you skin the salmon and then coat all sides of it, it augments the flavor all around. Also, the honey-mustard-butter coating makes A LOT. You can generally halve it without too much trouble.

Wow, this is a heck of way to serve salmon. I made this this evening and it came out great. I didn't "brush each salmon fillet lightly" though. Instead I spread the honey butter dijon sauce on rather thickly by letting the butter sauce start to harden up a bit before brushing it on. For the bread crumb topping, I put the pecans in a zip lock baggy and pounded them with a rolling pin until they were sort of the consistency of rough ground coffee and I chopped the parsley pretty fine too. Then I used the topping generously but not excessively. Very flavorful. Very easy to make. A definite keeper.

PLEASE ignore the review below that called this the "worst" recipe. It isn't the least bit bland, but if you like more spice you can easily add a bit of cayenne or red pepper to taste. My family and I have been enjoying this recipe for years. I do use cornbread crumbs instead of breadcrumbs when I have them on hand -- just freeze a piece of cornbread if you have any left over, or use those new cornbread crackers I've seen in the grocery store. Serve with a sweet corn and black bean salad, fresh buttered green beans and chocolate pudding cake with vanilla ice cream and you have a stellar meal.

Two thumbs up! This is, hands-down, one of the best recipes I've got from this site. I can't believe that other reviewers aren't drooling over it as much as we are! I've cooked a lot of salmon and this is one great recipe. It was absolutely delicious and very simple to make. Instead of breadcrumbs I used crushed bruschetta, although any sort of crackers would work quite nicely. I used a 1/2 cup of butter since I love saucey sauces. I skipped the nuts since I didn't have any on hand - tastes just fine without them. Instead of fresh parsley I used 1 teaspoon dried. I loved having extra sauce and I served it at the table so people could help themselves. Yum!!!!

I just wanted to comment on some of the negative reviews for this recipe... I have been making a variation of this recipe for years (just the honey & dijon by itself with a little salt & pepper baked - a little healthier without the crumbs and nuts for those watching carbs) and it the compliment of the honey/dijon with the salmon is outstanding! That said, I think the people that didn't like this recipe are looking for more of a salmon-y taste. This recipe balances out the extreme fishiness of salmon (a turn-off for many people, myself included) and, while extremely delicious for those of use that appreciate it, it can definitely be a disappointment if you are looking for a real salmon-y flavor. If that is what you are interested in, stick with the normal white wine & lemon recipe. If you love milder fish and dislike the real fishy taste of salmon, this is DEFINITELY the recipe for you!

It was great... the first time I made this I didn't have peacans so I used Almonds and that was very good, but I figured the second time I'd follow the directions completely so I made it with the Peacans and it was outstanding. I would say that this recipe is for people who like nuts and nice crunchyness to complement otherwise a delicate meal. This recipe also allows for room to play with the amount of spicyness by using more, less, or different strengths/types of mustard. I'm giving it an A.

This was EXCELLENT!!!!!! I usually grill my salmon - year round (Firecracker Salmon - my fav), but was running short on time this eve. I didnt have any pecans, so I elimated them. I used Progresso Italian Bread Crumbs which I added some melted butter to, to make a nice crumbly mixture, as well as additional parsley. When it was done, I squeezed fresh lemon juice over the top. EVERYONE HERE LOVED IT!!!!!!!!!! Served it w/ a salad and some roasted baby carrots and it was GREAT! Will make this again!!!!!!!!

I sure wish I knew why this is so highly rated. I thought it was average at best.

I don't like salmon. Luis loved this recipe. I am looking forward to making it for him again. He liked it so much that he started eating it before his lunch time. He had to restrain himself from eating it all. 2/11/2011 I made this for Luis again. Central Market had Yukon Keta salmon for $8.49/lb which was a sale price. (8) fillets cost $22.92. I laid out all the ingredients and measuring cups to make sure that we had everything. I had Organic Dijon mustard and chopped pecans left over from the last time i made this. I follow the advice of others and only used (1) Tbsp of honey each time. I used Italian seasoned Progresso bread crumbs. I had to buy fresh Italian flat leaf parsley and salmon from Central Market. I spread the thick honey mustard sauce on w/ a spatula onto each fillet, then used tongs to take it out of this goo, then laid it into a 4 Qt Oxo bowl of the bread crumb mixture and spooned and patted the crumbs over the fillets, then used the tongs to put each fillet into (2) different cast iron skillets that had been oiled. I cooked the fillets approx (12) minutes b/c our gas oven runs hot and does not have temperature control. Since the cast iron skillets hold the heat and the food continues to cook this was enuf time. I woke Luis up to eat the salmon and he really enjoyed it. I wish I liked salmon, but I love fixing it for Luis:) This is a good lunch dish for Luis. He never brings it back home, unlike the Tuna casserole dish.

This is an amazingly delicious and easy recipe. I always make extra so I can eat it for lunch the next day.

The best advice I can give you is TASTE the honey mustard mixture before you spread it on your fish, if you don't like it there, you won't like it on the fish so adjust it accordingly, add cracked black pepper, more honey, try whole grain mustard, adjust it until it appeals to you, then you know you will enjoy it on the fish. I know the recipe says lightly but I smeared it on a little heavier. I also opted or more pecans than breadcrumbs, I don't like "fillers" when I can avoid them. Don't go out and buy breadcrumbs, if you have a food processor on your counter, use it! Grab a chunk of that baguette in your fridge and pulse it to crumbs, I used half a buttermilk biscuit left over for lunch and then chopped pecans, pulsed it in the processor to a coarse meal. You can also substitute walnuts for this as well and it would be good. For using frozen salmon filets instead of fresh, thaw your filets in cold water until pliable, dry them off with a paper towel and continue on with the recipe normally. I also suggest making a little extra of the dijon honey spread, even after smearing it on liberally, the flavor really didn't come out in the fish, a drizzle over the top of the finished filet or a little puddle next to it is a good addition. If you have extra beyond that, if you cut it with a bit of cider vinegar turning it to a dressing its a nice accompaniment tossed with a little fresh baby spinach.

I didn't have pecans or parsley, so I just salt&peppered some bread crumbs and sprinkled them over the top. We really enjoyed it! We've done the white wine poach thing to death and were happy to have the change to something different. Someone in these reviews talked about how some people don't follow the recipe, substitute ingredients, and then give the recipe a bad review....I can't stand it when people do that! Give the recipe a fair try at least, and have the brains to realize that it might not be to your taste and that it probably isn't a bad recipe at all....especially when you see that lots of other people like it.

This was WONDERFUL! I Love salmon, butusually eat it grilled cause I hate the fishiness of baked fish. This recipie changed my view on baking fish, it was so tender and delicious I could have eaten 5 more pounds of it. I didnt use pecans because I hate nuts, so i added 2 cloves of garlic instead. I also used a mix of dijon and horseradish dijon, it gave it a nice flavor. I will be making this dish again I can promise you that!!!:::ON A SIDE NOTE::: I Eat this dish alot. 90% of my salmon i make this way, but the more I eat it the more i realize that 1 1/2 Tablespoons of honey is TOO much, i suggest about 1 or LESS. My; and im sure your guests would agree that less sweet is better but still 5 stars!

My first 5* rating! What a fantastic tasting salmon! Probably great with chicken too! Suggestions: 1. Mix the sauce in the baking dish rather than only brushing it on. 2. Cook any veggies like broccoli or carrots in the same baking dish with the same sauce. Yummy!

Fantastic! Thanks, Arnie! I took the advice of other reviewers and made these modifications, and it came out perfect: season the filets with salt & pepper prior to adding the mustard/honey mixture, painted the sauce on thickly by allowing it to firm a bit first, marinated it in the brushed-on sauce for 2 hours, & added a little olive oil to the breadcrumb mixture to get it brown and crispy. Served it with rice that had a vegetable soup mix cooked in with it. My family loved it!

I am a salmon lover, and this is probably the best salmon I've ever had...definitely the best that I've ever made at home. Because of warnings about an overwhelming mustard taste, I was careful to follow the directions of using just a light coating of sauce on the filets...then I served some of the extra sauce on the side for dipping. It was wonderful, the pecans added a great sweet crunch, and my guests loved it. Will make this again and again.

Greay recipe! Mine took much longer to cook, but my salmon might have been too thick. Will make again.

So easy and quick and so good! Like a gourmet meal!!

This is a wonderful recipe! A co-worker gave this recipe a few years ago and told me to double the topping ingredients. I serve it over a bed of steamed spinach - my family requests it often. Anyone that thinks this reciped bland, should just increase the topping!

This is a quick, easy and very tasty way to prepare salmon. If you like to taste your salmon and not have it overpowered by a sauce or marinade, try this one. Shame, shame to reviewers that changed the ingredients and then trashed this recipe. You should always try a recipe as written and then adjust it to your personal taste. For those of us in a cold climate, this is a great way to enjoy salmon when the BBQ is put away for the winter. No need to change anything in this recipe. Very nice Arnie, thanks.

I followed the recipe exactly as posted and I found the dijon crust to be very bland. Fortunately I had enough of the honey dijon dressing left over to use as a sauce on the side which somewhat saved it. pretty disappointed overall. it's unlikely i'll be using this recipe again.

Wow- this is the best salmon recipe I have found. I made this for my husband and then I made it 2 more times within the next month for guests. It was a huge hit and everyone was wondering what was in it. I used ground pecans and it seemed to mix better with the bread crumbs. A keeper!

Have been making this recipe for almost 10 years and it is still my "go to" recipe for company and have always had rave reviews...even by people who don't particularly like salmon. Try different mustards and honeys for a change....add orange instead of lemon, or use marmalade instead of honey.

I don't care for salmon at all, but my husband loves it, so I find myself cooking it alot and looking for a way to cook it that I can stand it. This was just the recipe, this was so good, now even I can't wait to have salmon again, I've made this twice now, the second time I just olive oil, dijon,garlic, and lemon juice.Then topped with crumbs it turned out good also. Thanks so much for sharing

Very good dish - I didn't have dijon mustard so I had to substitue honey mustard. I also did not have pecans but the dish was still great! I love the sauce and was very liberal in adding it - forget the 'brush lightly' and slather it on!!!

1Use a good salmon such as Alaskan or Coho. 2) To insure not to much mustard flavor, add the mustard (to taste) to the honey and then add it to the butter. 3) To control the consistency of the coating, stir the bread into the butter - mustard - honey mixture. Then add the parsley and nuts. 4) If you are baking a thicker fillet of salmon, you can insure a more even baking by first sauting the salmon for a minute or two in a skilet. (Hopefuly the skin will stick to the skillet and can be discarded.) Put the salmon in the baking pan, add the topping and put the salmon in the oven to finish. 5)I prefer to skin the salmon. If your salmon is frozen, you can lift one corner of the skin from the salmon filet and pull and the skin will easily be removed with no waste.

Yuck! One of the worst recipes I've tried from this website. If you like Mayo then I suppose the topping will appeal to you. Definitely not what I was hoping for with all the wonderful reviews.

This really is very good and very versatile. I am not one to give 5 stars unless a recipe is extremely versatile, and has *unusually* excellent results. Have used cornbread crumbs, walnuts, brown sugar, maple syrup etc. as subs with great success. I really dislike salmon and still enjoyed this dish and hubby with thrilled - he likes salmon but hates nuts. Really very good recipe!

Ahh, now this is my kind of recipe. It is soo easy to make and the taste is quite divine. One thing I have done to make it even easier is make a big batch of the dry ingredients. I suppose you could do the same for the honey, mustard, and butter but I have no idea how long it will keep for. About the peacans. I tried pecans the first time I made this. The second time I used walnuts. I seem to like the walnuts better. Because I like the honey-mustard-butter thing I make extra and drizzle it over the the finished recipe. This is one of my all time favorite recipes.

This dish was amazing! I made it for my parents and they loved it. The flavors compliment the salmon wonderfully and the coating also works well with chicken.

I'm not a huge fan of salmon, but this was out of this world! I served it at a dinner party and it was a huge hit, one guest who does not like salmon was blown away and took home my copy of this recipe. I did use dried parsley because we had no fresh, but I don't think it changed the flavor. This is amazing!

This was a suprise, I liked it better than I thought I would. The honey-mustard mix went very well with the salmon and I used ritz crackers instead of bread crumbs. I'll make this again.

I would give it 10 stars if I could. My boyfriend doesn't like salmon, so I needed something really special. This was wonderful. We both loved it. It was possibly the best salmon I've ever had. I made it ahead and froze it, then just warmed it up. It froze beautifully, and came out crispy and sweet. I can't wait to have it again. Very easy to make too.

This was better than anything I have had in a restaurant. Hubs loved it and said I have to make it at least once a month. Thank you Esmee!

This was amazing! I love dishes that are simple to prepare and cook but taste delicious and this fits the bill! Pecans, honey and mustard sure do work well together.

Very easy and tasty! Made exactly, except that I omitted the chopped pecans. Everyone loved it!

Excellent recipe! I didn't use the nuts, as I am not a fan of any nut flavour, and it still turned out great! Very simple, but tastes great and looks elegant! Definitely not bland at all!

My family loved this recipe. My father said he liked it because it made the salmon flavorfull and not too "fishy".

I am not a fish person, until now. My husband likes the occasional fish, but does not care for baked fish... that is until he ate this dish and I would have to agree. I didn't have dijon mustard so I used yellow mustard and honey. I've made this recipe twice, once with salmon and once with cod. We didn't care for the salmon, but the cod was a BIG hit... even for my 2 year old son.

This is the perfect meal to start a season's sacrifice... Suggest to add some kick to it (bam!)

My salmon took a little longer to cook than I expected since I had a 1.3. lb fillet. I tried to broil it, which made the topping nice and crunchy (and cooked the fish through) but it parts of the topping got a little burnt. I also only had walnuts & sunflower seeds- I'm sure pecans would be awesome. Overall though, really tasty. (Our side dish might have upstaged the fish.)

I prepared this dish because of te reviews. Flavor is extremely bland. I am really surprised this many people like it. Don't ruin a nice piece of salmon with this recipe.

No complaint here. It's one of our favorite salmon recipes. I used panko instead of regular bread crumbs.

This recipe wasn't my favorite. It tasted good. I used panko bread crumbs rather than regular because I love the crunch it gives as a crust. It was a little sweet for my taste as I like things a little more savory.

Simply delicious and by far my favorite thing to make! I tuaght this recipe to my older sister and mother and they think I'm a master chef (probably helps that they don't cook much! ha!). It's great because I can have this on the table in 20 minutes if I need to. Great to serve as a dinner party with rice and a veggie (I usually do carrots).

We just tried this tonight and it was fabulous! This will be our new favorite salmon recipe for sure.

This was delicious! I generally don't care for salmon but my husband really likes it so I have been managing to choke it down once or twice per week for a while now. Dreading tonight's meal, I searched at the last minute for something different from the typical lemon dill (yuck), maple (ick), or white wine-y (bleh) types of prep we're used to and found this recipe. I followed it pretty much as written - except used slivered almonds for pecans - but did take one reviewer's advice and let the honey/mustard mixture cool before slathering it on all sides of the fillet (I removed the skin first as also suggested)rather than just brushing it lightly on top. I also toasted panko crumbs and almonds in a skillet with a few drops of olive oil before adding the parsley and sprinkling them liberally on the fillets to make them super-crunchy. I actually enjoyed my salmon dinner tonight for the very first time! My husband loved it and said he wouldn't mind if I make it this way from now on, yay! The flavor is delicate, but really, really good! I had some mustard mix left over so I tossed my steamed green beans with it, which was also super delicious. Five stars!

Awesome. Made it several times with tonnes of compliments. No tartar sauce needed=)

We made this for part of our 7 Fishes Feast on Christmas Eve because the reviews looked promising. Followed the recipe exactly and.... Salmon is my favorite fish, and this recipe quite simply ruined the wonderful flavor of salmon. It was such a waste (it was a lot!) Didn't seem like much of our family enjoyed it. It was a very odd flavor on fish. Perhaps it'd be better on chicken? My biggest disappointment from this website. Will never make again.

oh my, soooo yummy! i used crushed almonds because i didn't have pecans, and they worked great-what an easy and tasty salmon recipe!

This was very easy and very good. Next time I would leave out the honey ......I wasn't crazy about the sweet taste with the fish. And, I would maybe spray some olive oil on top since mine did not get crispy on top. But -- I will definitely make this again!!!

This is a very good recipe. I like to use Ken's Honey Dijon Salad dressing as I don't keep Dijon mustard in my fridge. I added fresh squeezed lemons when done cooking and make with a white rice. Quick and easy. I make this often.

I followed the directions exactly. The butter/mustard/honey sauce was okay. However the pecan/breadcrumb topping was crispy on top and soggy underneath. It was like eating bready mush. Not a palate-pleaser. I recommend one of the many other simple recipes that highlight salmon's delicate taste. This suffocated it.

I didn't have pecans, but I did have peanuts. I added A LOT of peanuts and that was my favorite part. Yummy!

Good, but not as flavorful as I expected.

This turned out really good.

This recipe was quick, easy, and wonderful to present on your table! There was a bit too much honey for my taste, but that is because we love mustard in my house and just prefer that. I will use less honey next time, because I WILL be making this again. Thanks! (By the way, I dipped my filets in lots of the sauce, and coated them on all sides with bread crumbs)

I prepared this in a foil pan and cooked it on the grill. Just fabulous. The Dijon sauce was fantastic. I will make this again anytime I have salmon. It was so easy...and tasty. Absolutely five stars!

The salmon itself was a nice texture, but the top was just really soggy. I followed the recipe exactly--may try to make again but will have to change things around or figure out what i did wrong. Thanks anyway!

delicious! my husband raved about this and i loved it, too. i will be making this again soon. simple, healthy, and delightful.

To make it more low-carb, omit the breadcrumbs and just use pecans, parsley, and dill.

Very good, I do have to cook twice as long as it says but it was worth it.

Awesome easy, healthy salmon recipe! I added minced garlic to the mixture.

Loved it and kids ate it as well.

Quick and easy!!

My husband complained when I told him that I was cooking salmon for dinner (his least favorite meal). However, after tasting this recipe, he devoured his plate and begged me to let him eat part of mine! DELICIOUS!

I absolutely loved this salmon! I am not a big fish eater, but add some flavor to it like this recipe does, and I will definately be eating more fish!!! I cut the butter down to 2 Tablespoons and used Panko instead of plain bread crumbs (because it's what I had on hand). It was moist, not soggy as others complained about. The panko also added a nice crunch to the topping. I WILL be making this one more often. Thanks for sharing the recipe.

This is a wonderful recipe for salmon. A definite company meal. VERY TASTY!

Why is this a Hall of Fame Recipe? I found this bland--it tasted like salmon with bread crumbs on it. I have so many better salmon recipes so I think I will stick with my other dishes.

This is a favorite for my family, a permanent favorite. We’ve done it in oven or sometimes on cedar planks on grill. I use panko instead of regular bread crumbs, adds a nice crunch. This is delicious and easy, great for weeknight or company. Thanks so much for this recipe!

I am a salmon lover plus I lile to cook it for my family because of its health benefits BUT I did not know that this recipe was going to be the BEST salmon recipe I have tried thus far (& I've cooked quite a few!). I used sliced almonds instead of pecans as that's what I had on hand. Even my son who's a cod lover had only a good review.

I love this recipe. It is really easy, very elegant and everyone that I have ever served this to just raves. I have to say that my first attempt with salmon was with this dish and it is truly an awesome staple in our house that I serve time and time again. The flavors are wonderful - this won't disappoint! A tip: At Costco they sell frozen salmon fillets that are the PERFECT size for this recipe. Look for them in the freezer section. Yes, you get a lot of them but once you try this you will use them!)

Great recipe! I was going to cut out the pecans, but I'm so glad I didn't - the pecans will make or break this recipe. I also substituted bread crumbs with panko for a lighter taste.

It wasn't our favorite. Maybe too sweet. The breading was great. Maybe less sauce would work for us.

I also have no idea why people said this recipe was bland... they must not have followed the directions. I soaked my salmon in the sauce (made extra) and also generously covered with pecans. My hubby loved it! Defintely a new favorite!!!

absolutely delicious - certainly impressed my wife

My husband and I both really enjoyed this recipe. It was easy and tasted great. I left out the pecans though, and used 2 Tbs of olive oil instead of the butter.

What a wonderfully easy and tasty recipe for salmon. We loved the sweetness of the pecans in the bread crumbs. Really added something to the dish. This is a keeper!

WOW - this was fantastic and extremely easy to make. I don't cook very often, but when I do, I like it to be simple and (hopefully) good - this really exceeded my expectations! Fabulous recipe.

Looked wonderful but tasteless.

I have made this recipe several times and it always comes out great. I omit the pecans and mix the bread crumbs with the butter instead. Today I had NONE of the ingredients instead I compromised and used spicy brown mustard, maple syrup, olive oil and ritz crackers. AWESOME. My teenage kids kept saying "This salmon is the bomb". :)

This is a fabulous recipe!! I wasn't a fan of fish, but crave this recipe!!

My husband loved this!

I just made this after reading all the wonderful reviews. I followed the directions exactly as stated. I'm sorry but this was awful.It was soggy and bland.

I don't eat fish but like to make it for my wife. I wanted something other than a grill recipe and boy did this go over big. Great taste and easy to make.

I've made this twice now. The 2nd time I made more than the receipe calls for because it was so good. Use fresh Salmon NOT frozen, and good mustard. Second time I added a little more honey than what the receipe called for. This is great receipe that I will be using frequently.

I made this for my girlfriend on mother's day and it came out delicious. It was probably the tastiest salmon I've cooked which isn't saying much considering I'm a beginning cook. She told me she could eat it every day of the week. We followed the recipe exactly as I like to do because I'm not much of an expert with tastes and spices. I served it with some rice pilaf and saute'd asparagus. Very good!

Excellent. I used panko bread crumbs, and dried parsley. Crunchy, flavorful, really good! :)

yum. quick easy and tasty. thanks for sharing.

This is absolutely fantastic! My husband is always asking.... "Where is that recipe for Dijon salmon?"

This was absolutley amazing. I immediatley send the recipe to my mom and best friend. I will definately be making this again!

I didn't really like this, the mustard was too strong or something. Although it did taste better the next day, I probably won't make again.

I will always make salmon this way. Tasted great with wild rice pilaf.

This recipe was something you would find at a fine restaurant from a gourmet chef. I've become so sick to death of lemon salmon, that I wanted to try something new, and am SO glad I did. This is a completely unique flavor, so if your just looking for a "different" lemon salmon recipe, this is NOT for you. Sweet, tangy, crunchy, and delicious. The first bite caught me off guard, but after a few more, I couldn't get enough. If you are wanting more bang with the spices, add some cayenne, but I honestly thought the flavors were amazing without it.

Absolutely delicious. I find when spinkling on the bread crumb mixture don't put too much as it isn't as good. Make exacly as is!

This is a great recipe!!!!! This is my first time cooking and eating fresh salmon and I can't believe how well this turned out. I read the reviews and was a bit worried that I had chosen the wrong recipe to serve to my mum and brother, but it was a huge success. Even my brother liked it and he won't eat anything that looks funny. There is nothing you could do to make this better. I didn't find the breadcrumbs became soggy and the dijon mustard (I used a brand that we have here in Australia, Keen's) was just great. My parents are usually of the opinion that seafood of any kind is too expensive unless it's Christmas lunch, certainly too expensive for normal dinner with the family, but my mum said that this recipe made the cost of the salmon well worth it. Also very filling. Everyone who likes fish should try it.

Very good and, maybe more importantly, very easy. I used half the butter and used slivered almonds instead of pecans because it's what I had on hand. Did everything else according to the recipe.

Great on fresh salmon but oustanding on Alaskan halibut. Makes enough sauce for at least another meal. Butter, honey, mustard mixture freezes well

I followed the recipe as written. The dijon taste overwhelmed the salmon, and the topping was really mushy. I tried broiling it, and nothing helped. I ended up scraping the topping off after a few bites.