Herb-Crusted Dijon Salmon

Healthy Herb-Crusted Dijon Salmon

Herb-Crusted Dijon Salmon

Flaky salmon slathered in creamy dijon mustard and topped with crispy panko and fresh herbs.

Herb-Crusted Dijon Salmon




Yield 2


  • 2 large wild Alaskan salmon fillets [skin removed // fresh or frozen]
  • 1/4 cup dijon mustard
  • 1/2-2/3 cup plain panko breadcrumbs
  • 1 TBSP fresh chopped parsley
  • 1 TBSP fresh chopped chives
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/8 tsp of dried dill or 1/2 TBSP fresh
  • 2-3 TBSP olive oil
  • sea salt, to taste
  • lemon wedges, for a burst of citrusy flavor
  • inspired by Better Homes and Gardens Sept 2013


  1. Defrost if using frozen.
  2. Preheat your oven or toaster oven to 450 degrees F.
  3. On a plate, combine panko with parsley, chives, garlic powder, paprika, and dill and season with salt, to taste.
  4. Using a butter knife, spread an even layer of dijon mustard on each side of the salmon, using extra if needed.
  5. Dredge the salmon in the panko mixture, pressing the herbed breading firmly into the fish to coat on both sides.
  6. Heat a pan or skillet with a few spoonfuls of olive oil.
  7. Once your pan is hot, add the salmon and cook on both sides for approx 2-3 minutes each. Try to be gentle, the panko will start to abandon ship if you manhandle the fish too much in the pan. You can add a little more of the breading/herb mixture while cooking if that happens, no worries! Look for a peachy pink/opaque outer layer on each side with a rare center and a golden panko crust.
  8. With a spatula, gently move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes, depending on the thickness of your fillets, until the center is fully cooked and opaque.
  9. If you're using a cast-iron or oven-safe skillet, pop that bad boy with the fish directly in the oven.
  10. The result is a crisp, flavorful crust on the outside with a tender flaky inside.
  11. Serve with fresh lemon wedges and garnish with an extra sprinkle of herbs!

Courses entree

Cuisine seafood

Healthy Herb-Crusted Dijon Salmon

so . . . how was it?

Quick, easy, and oh-so-tasty!  This one totally just won itself a spot on the weekly dinner rotation.  Hopefully it wows you too!  Though it didn’t need a sauce, this dish tasted absolutely amazing with a side of yogurt sauce.  Simply combine your favorite plain greek yogurt with sriracha, garlic powder, a pinch of salt, and a sprinkle of some of the herbs you used for the fish.  No measurements needed, just season to taste and revel in the deliciousness!

crazy for salmon?

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Megan Schiffner

Jenn – this looks amazing. I often wonder how to prepare Salmon in a yummy and interesting way. Your pictures are gorgeous by the way! How do you do it? You’re like the veggie-super-woman of the blog world and I love reading and trying out your recipes. I’m trying to eat more veggies, and replace pasta, rice and white potatoes with more veggies. I love showcasing them or just sneaking an extra helping into my dishes and I love yours. I made sweet potato nachoes for my Super Bowl party – yumm
Keep up the amazing work Jenn – and thanks.

Arman @ thebigmansworld

Jenn this looks absolutely delicious- I love dijon mustard and have just bought a new container of my favourite brand (maille). Cheers!

Maryea {happy healthy mama}

I am always looking for new ways to prepare salmon. This looks outstanding!


Wish this came in my inbox last night when I was searching for a new salmon recipe! Next week for sure 🙂


Just pinned it! I can’t wait to try! Looks delicious!


This sounds delicious! I’ve been looking for a new salmon recipe—definitely trying this soon!


YUM. Love salmon – and this looks like it’s cooked to perfection.

Tina Muir

I AM going to make this very soon! I can’t stop thinking about it! YUM YUM YUUUUUM!


What type of black beans do you use? The canned black beans are always so damp and have a funny texture.

Jenn @ Peas and Crayons

I make mine from dried beans and then portion/freeze them! Each week I thaw a container and toss them into recipes! They can also be kept in the fridge for 4/5 days 🙂
Here’s the slow cooker method I use: https://peasandcrayons.com/2013/12/slow-cooker-black-bean-soup.html
You can also make them on the stove top!



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OMG I’m going to the store RIGHT NOW and get the ingredients I don’t have! I told my husband this is dinner tonight!

Katie Payton

I made this again! Still yummy! Wasn’t as gouda-tasting either because my taste buds are a little off (I’ve beenfeeling funky lately), or because my heaping 1cup wasn’t heaping enough 😉 Regardless I still tasted great. Again, thank you for the recipe! And congratulations to you and your husband on your newborn!!

*gouda is def. a diff. tasting cheese….overpowering the first time I had it. If you think the soup tastes funny or yucky then it’s probably your tastebud hating the gouda*
*tastes lighter with half and half*


Just okay. It was a bit bland as-is. Even with more seasoning, though, it was nowhere near the flavor of Panera’s soup, and not really worth the fat in all the half-and-half!

Katie Payton

Hehe, elloooo :3 This recipe is my favorite (and only recipe I’ve tried) for Broccoli Cheese Soup. I noticed I double the seasoning amount, and can even {maybe} triple, but I haven’t tried it yet 😉 I am sooooo confident with this soup that I don’t add what I don’t like (or at least want at the moment). So this 3rd time I just added about 2 1/4 – 1/2 cups TOTAL of cheese ~ I just used leftovers. Hmmm and only added broccoli, broccoli stems, and lots of carrot. Oh! I used 4 TB butter/flour because I was using half and half. Hehe, I ate 3 bowls 😉

Anywho I love this recipe and I’ll probably post again when I make it again 😉

Seems like a versatile soup base if you want a potato cheese soup, or a cauliflower cheese soup, which is cool.

The ground nutmeg adds a nice flavor 🙂 …although the flavor almost disappears after the next day, but, oh well!

Katie Payton

Totally worth the fat for me! Lol, the cheeses also add a good amount of fat. Even the butter. If you’re even concerned about fat that much, then you probably shouldn’t even eat a cheese-based soup…

Lacy Cooke

Hi Jenn! This is about the third or fourth time I’ve made this soup and I just wanted to tell you how much I love it! My husband asks for it all the time too 🙂 I love how easy it is…perfect for mid-week when I just want to whip up something yummy fast. Also for nights when I’m feeling sick like tonight! It’s awesome to have a go-to recipe for something tasty that hardly requires any effort. Thanks for sharing this!


I made it too (about 3 times)….thought it was amazing and I am making right now!! no changes for me this recipe is awesome


Thank you for this delicious recipe! I just made it and it’s wonderful. I used all the same ingredients you listed but simplified the cooking process by sautéing the onion and garlic in butter first, adding the spices directly to it (this brings out the flavor of the spices more than just adding it to liquid), then stirring the flour into the onion mixture. This creates the roux and you can then add the broth directly into the same pot. After you pour in the broth, add the broccoli, carrot, and bay leaf and bring to a boil. Once it boils, stir in the cream and cheeses. This way it is a one pot meal 🙂 Thank you again!


In love!!! Made it tonight… The only bad thing with it was… THERE WASNT ENOUGH!!!!!!!!! Amazing!!


This was amazing


Did not care for this AT ALL!!! Nutmeg was not a good additions to this soup……did not taste at all Like Paneras…..

Krisi Dunn

Hey! Just wanted to say that since discovering this recipe a year ago – it has been a WEEKLY meal (sometimes twice a week)! It is my FAVOURITE! Couldn’t believe how amazing it tasted. My 2yo can’t get enough of it! Thank you so much for posting! Honestly, its one of the best things I have ever tasted!