Mustard Crust Baked Salmon
Twelve minutes in a hot oven under a mustard and breadcrumb lid that keeps the fish from drying while it cooks.
Salmon goes from perfect to chalky in about ninety seconds, and the crust buys you most of that back. It insulates the top of the fillet and browns while the fish underneath stays soft.
Hot and fast beats low and slow here. A moderate oven dries the fillet from the edges in.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 | salmon fillets, skin on |
| 2 tbsp | wholegrain mustard |
| 1 tbsp | mayonnaise |
| 1/3 cup | coarse breadcrumbs |
| 1 tbsp | olive oil |
| 1 handful | dill or parsley, chopped |
| — | salt and pepper |
Method
- Oven to 425°F / 220°C. Take the salmon out of the fridge while it heats.
- Mix the mustard and mayonnaise. Mix the breadcrumbs with the oil and herbs separately.
- Pat the fillets dry, salt them, and set them skin-side down on a lined tray.
- Spread the mustard over the top of each fillet, then press the breadcrumbs on.
- Bake 10 to 13 minutes depending on thickness. It is done when the thickest part flakes with gentle pressure and is still slightly translucent in the middle.
Notes
- Fresh breadcrumbs brown better than dried and do not go sandy.
- The mayonnaise is not for flavour, it is glue. Without it the crumbs slide off.
- A thin fillet can be done in nine minutes. Check early; you cannot undo it.
Questions
Can I do this with skin off?
Yes, but the skin protects the underside from the tray. Skinless needs a minute less.
Dijon instead of wholegrain?
Stronger and smoother. Use a little less.