Mustard Crusted Salmon

Ever had one of those days where no matter what you do, you can’t get ahead? Yup, I totally had one of those last week. One minute, it was 10 am and the next, it was 4 pm and I hadn’t defrosted anything for dinner. Oops. Luckily, I was planning on making our favorite mustard crusted salmon and salmon is a great fish to cook from frozen. (I had no idea until I heard the hosts of The Kitchen talk about it. Have you seen that show? LOVE. Do not bother me between 11 and Noon on Saturdays.) So I figured I would give it a try. If your fish is defrosted, you’d prepare this the same way, just reduce the cooking time to 10-15 minutes, depending on how you like your salmon cooked.

In a small bowl, combine chopped fresh dill, whole grain mustard and lemon zest.

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Season the skin-on salmon filets with salt and pepper and place them on a lined, oiled cookie sheet. I used my Silpat this time, but usually I thinly slice a lemon and lay the salmon on top of the lemon slices on foil.

Spread your mustard mixture on top of the fish. You want to have a nice thick coating.

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Sprinkle with panko. Spray the panko with a little cooking spray or mist with some olive oil.

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Place into a preheated 375 oven for 25-30 minutes if frozen, and 10-15 if fresh (or defrosted).

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Serve with your favorite veggies and grains. Sauteed spinach and whole grain rice are a favorite in my house.

Mustard Crusted Salmon
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Ingredients
  1. 2 6 oz. salmon fillets
  2. 2 tablespoons chopped fresh dill
  3. 3 tablespoons whole grain mustard
  4. 1 tablespoon lemon zest
  5. 1/4 cup or less of panko
  6. 1 lemon thinly sliced (optional)
  7. Salt and pepper
  8. Olive oil
  9. Cooking Spray
Instructions
  1. In a small bowl, combine chopped fresh dill, whole grain mustard and lemon zest.
  2. Season the skin-on salmon filets with salt and pepper and place them on a lined, oiled cookie sheet. Optional: Thinly slice a lemon and lay the salmon on top of the lemon slices on foil.
  3. Spread your mustard mixture on top of the fish.
  4. Sprinkle with panko. Spray the panko with a little cooking spray or mist with some olive oil.
  5. Place into a preheated 375 oven for 25-30 minutes if frozen, and 10-15 if fresh (or defrosted).
Two Forks One Love http://twoforksonelove.com/

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One Response to Mustard Crusted Salmon

  1. […] balance of the ingredients at home. I knew we would enjoy the salmon (the recipe is very similar to this one that we love), but I was more skeptical about the escarole ragu. The flavors were fantastic. The little bit of […]

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