{"id":45,"date":"2026-01-04T02:48:40","date_gmt":"2026-01-04T02:48:40","guid":{"rendered":"https:\/\/erikdavidson.io\/?p=45"},"modified":"2026-01-04T03:02:54","modified_gmt":"2026-01-04T03:02:54","slug":"%f0%9f%8d%af%f0%9f%90%9f-dijon-crusted-salmon","status":"publish","type":"post","link":"https:\/\/erikdavidson.io\/?p=45","title":{"rendered":"\ud83c\udf6f\ud83d\udc1f Dijon-Crusted Salmon"},"content":{"rendered":"\n

This Dijon-crusted salmon is tender, flaky, and packed with flavor. A tangy Dijon mustard layer seals in moisture while a lightly crisped breadcrumb topping adds texture. It\u2019s simple, elegant, and perfect for a quick weeknight dinner or a polished meal at home.<\/p>\n\n\n\n

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Screenshot<\/figcaption><\/figure>\n\n\n\n

\ud83d\uded2 Ingredients (For 2 People)<\/strong><\/h2>\n\n\n\n

Salmon<\/strong><\/p>\n\n\n\n

\u2022 1 lb center-cut salmon fillet<\/strong>, skin on or off<\/p>\n\n\n\n

\u2022 Salt & black pepper<\/strong>, to taste<\/p>\n\n\n\n

Dijon Crust<\/strong><\/p>\n\n\n\n

\u2022 2 tbsp Dijon mustard<\/strong><\/p>\n\n\n\n

\u2022 2 tbsp melted butter<\/strong><\/p>\n\n\n\n

\u2022 Dairy-free option:<\/em> vegan butter<\/p>\n\n\n\n

\u2022 \u00bd cup breadcrumbs or panko<\/strong><\/p>\n\n\n\n

\u2022 1 tsp fresh thyme<\/strong>, finely chopped<\/p>\n\n\n\n

\u2022 or \u00bd tsp dried thyme<\/strong><\/p>\n\n\n\n

\u2022 \u00bd tsp garlic powder<\/strong><\/p>\n\n\n\n

\u2022 \u00bc tsp smoked paprika<\/strong><\/p>\n\n\n\n

\u2022 1 tbsp fresh lemon juice<\/strong><\/p>\n\n\n\n

\ud83d\udd2a\u00a0Preparation<\/strong><\/h3>\n\n\n\n
    \n
  1. Preheat oven to 375\u00b0F (190\u00b0C).<\/li>\n\n\n\n
  2. Place salmon in a small baking dish or on a lined baking sheet.<\/li>\n\n\n\n
  3. Pat salmon dry and season lightly with salt and pepper.<\/li>\n<\/ol>\n\n\n\n

    \ud83d\udd25\u00a0How to Cook<\/strong><\/h3>\n\n\n\n
      \n
    1. In a small bowl, mix Dijon mustard and lemon juice.<\/li>\n\n\n\n
    2. Spread the Dijon mixture evenly over the top of the salmon.<\/li>\n\n\n\n
    3. In another bowl, combine breadcrumbs, melted butter, thyme, garlic powder, and smoked paprika.<\/li>\n\n\n\n
    4. Gently press the breadcrumb mixture on top of the mustard layer.<\/li>\n\n\n\n
    5. Bake uncovered for 18\u201322 minutes, depending on thickness.<\/li>\n\n\n\n
    6. For extra crispness, broil 1\u20132 minutes at the end, watching closely.<\/li>\n<\/ol>\n\n\n\n

      Salmon is done when it flakes easily and reaches 125\u2013130\u00b0F (medium) or 140\u00b0F (well-done).<\/p>\n\n\n\n

      \ud83e\udde0 Tips<\/strong><\/h3>\n\n\n\n
        \n
      • Use stone-ground Dijon for extra texture.<\/li>\n\n\n\n
      • Add lemon zest to the breadcrumbs for brightness.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        This Dijon-crusted salmon is tender, flaky, and packed with flavor. A tangy Dijon mustard layer seals in moisture while a lightly crisped breadcrumb topping adds texture. It\u2019s simple, elegant, and perfect for a quick weeknight dinner or a polished meal at home. \ud83d\uded2 Ingredients (For 2 People) Salmon \u2022 1 lb center-cut salmon fillet, skin […]<\/p>\n","protected":false},"author":1,"featured_media":47,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,16,8],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-recipes","category-meals","category-oven"],"_links":{"self":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45"}],"version-history":[{"count":2,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":48,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions\/48"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=\/wp\/v2\/media\/47"}],"wp:attachment":[{"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/erikdavidson.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}