- Dijon Mustard
- Cornflake Crumbs
I made this recipe for a recent Hanukkah dinner I had at my place where I had to feed 21 people and there was barely any leftovers. It’s something I can’t give exact measurements for because it all depends on the size of the fish. I had a 3.15 lb. piece of salmon, but most people wouldn’t be feeding their family with such a large piece.
Growing up this recipe was very common in our household, even though at the time I didn’t really like salmon. This was the only salmon I would have a piece of because it was just that good. My only complaint is the smell that consumes my apartment while it bakes. I’m convinced salmon takes about a week to get out of my apartment which is why I can only make it when my roomie is gone.
The mustard paste gives it this great tangy flavor that pairs nicely with the sweetness of the cornflake crumbs and the buttery taste that I find salmon has because of how fatty it is.
To make this salmon:
Preheat the oven to 375 degrees
Lay the fish on a baking sheet lined with foil. In a separate bowl I combined about ½ cup mayo (maybe a little more) and then added ¼ cup of the Dijon mustard. This is when you taste the mixture for yourself and see where you would like it to go. If you want a mustardy flavor add more mustard, you can’t really screw this one up that much.
After you make the mustard paste, cover the salmon with a layer and if you find it’s not enough make more, it will take two seconds. Once you’re done with that layer sprinkle a thick layer of the breadcrumbs all over the fish.
Place in the oven for 20 – 25 minutes depending on how thick the fish is. 25 minutes was perfect for my fish and it came out crunchy and delicious, with the perfect balance of smoothness of salmon combined with the tartness of the mustard.