This baked mustard salmon is coated in Dijon mustard and seasoned Panko breadcrumbs and served with an easy tahini sauce.
Are you ready for more salmon?
I’m always ready for another salmon recipe!
Since I’ve been cooking even more than usual this year, I’ve had more time to tweak my favorite seafood recipes and find new favorites.
If you’ve been following along with my Instagram stories, you’ve probably seen some our salmon dinners!
Recently, I’ve been trying to do a better job using pantry ingredients to minimize trips to the grocery store. This recipe uses ingredients that I already had on hand (and you probably do too), and has become one of our new dinner favorites.
This tasty baked mustard salmon is coated in Dijon mustard, then topped with crispy seasoned breadcrumbs, and served with an easy tahini sauce.
Can I Use a Different Type of Mustard?
I like this salmon best with Dijon, but you could also use regular yellow mustard or spicy brown mustard.
Can I Use Regular Breadcrumbs Instead of Panko?
I recommend sticking with Panko breadcrumbs.
They’ll be crispier!
Can I Skip the Breadcrumb Topping?
I tested this recipe with and without the topping, and while I preferred the version with the breadcrumbs (clearly), it was also delicious with only mustard.
What is Tahini?
Tahini is sesame seed paste. Look for tahini with the nut butters, or you can buy tahini online.
You can skip the tahini sauce if you prefer, but it’s pretty delicious with the salmon.
How to Make Baked Mustard Salmon Topping
Start by making the seasoned breadcrumbs.
Melt butter in a pan, and then stir in breadcrumbs, paprika, oregano, salt, and (optionally) cayenne.
Cook the breadcrumbs until they’re toasted, and then set them aside.
How to Make Baked Mustard Salmon
Place the salmon skin-side down in an oven-safe pan (or on a sheet pan).
I used a Lodge 12″ carbon steel skillet.
Next, smear Dijon mustard over the salmon.
Try to coat the top evenly, but it’s okay if it’s not perfect.
Next, use your hands to press the breadcrumbs onto the salmon in an even layer.
Try to cover all of the mustard, but it’s fine if there’s a few places where the mustard peeks through.
Bake the salmon on the top rack for about eight minutes per one-inch thickness.
Finally, turn on your oven’s broiler and cook for another minute or two to crisp up the topping.
While the salmon bakes, whisk together tahini, oil, apple cider vinegar, more Dijon, and some cold water to make the sauce.
Baked Mustard Salmon
Baked Mustard Salmon:
- 1 TB butter
- ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
- ¼ tsp paprika or smoked paprika
- ¼ tsp dried oregano
- ⅛ tsp sea salt
- ⅛ tsp cayenne (optional, for spice)
- 1 TB olive oil
- 8 oz salmon (2 fillets)
- 1 TB Dijon mustard
Tahini Sauce (Optional):
- 2 TB olive oil (1 oz)
- 2 TB tahini (1 oz)
- 3 TB apple cider vinegar (1 ½ oz)
- 1 tsp Dijon mustard
- 2 tsp cold water
- Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
- Brush an oven-safe pan (or sheet pan) with olive oil. Place salmon skin-side down on the pan.Smear one tablespoon of mustard on the salmon.
- Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the salmon evenly.
- Place the salmon in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
- While the salmon cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the salmon while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.