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Baked mustard salmon on a plate with tahini dressing
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5 from 7 votes

Baked Mustard Salmon

This baked mustard salmon is made with salmon coated in Dijon mustard and seasoned Panko breadcrumbs, and served with an easy tahini sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 529kcal

Ingredients

Baked Mustard Salmon:

  • 1 tablespoon butter
  • ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
  • ¼ teaspoon paprika or smoked paprika
  • ¼ teaspoon dried oregano
  • teaspoon sea salt
  • teaspoon cayenne (optional, for spice)
  • 1 tablespoon olive oil
  • 8 ounces salmon (~2 fillets)
  • 1 tablespoon Dijon mustard

Tahini Sauce (Optional):

  • 2 tablespoons olive oil (1 oz)
  • 2 tablespoons tahini (1 oz)
  • 3 tablespoons apple cider vinegar (1 ½ oz)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cold water

Instructions

  • 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.
    Toast the Breadcrumbs
  • 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.
    Coat Salmon with Dijon
  • Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the salmon evenly.
    Top Salmon with Breadcrumbs
  • 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.
    Bake Until Golden
  • 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.
    Baked mustard salmon on a plate with tahini dressing

Notes

Salmon skin is edible but it won't be crisp.  Discard skin if desired.

Nutrition

Calories: 529kcal | Carbohydrates: 10g | Protein: 27g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 421mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg