Dijon Salmon

    Dijon Salmon

    Recipe Picture:Dijon Salmon
    1

    Dijon Salmon

    (29)
    35min


    25 people made this

    This salmon coated in mayonnaise, Dijon mustard, Italian dressing and onion then covered in breadcrumbs and baked in the oven then sprinkled with tasty cheese.

    Ingredients
    Serves: 4 

    • 1/4 cup mayonnaise
    • 1 teaspoon Dijon mustard
    • 2 tablespoons Italian dressing
    • 2 tablespoons sweet onion, diced
    • 4 (250g) salmon steaks
    • 2 tablespoons seafood seasoning, to taste
    • 1/4 cup breadcrumbs, or as needed
    • 1/2 cup tasty cheese

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Grease a rectangle baking dish.
    2. In a bowl, mix together the mayonnaise, Dijon mustard, Italian dressing and chopped onion until thoroughly combined; set aside.
    3. Sprinkle the salmon with seafood seasoning on both sides then place skin-side down into the prepared baking dish. Spread the mayonnaise mixture over the salmon steaks then sprinkle with bread crumbs.
    4. Bake in the preheated oven until the fish is almost opaque all the way through (centres can be slightly red), 15 to 20 minutes. Remove from oven, sprinkle with tasty cheese then return to oven until the cheese is melted and bubbling, about 10 more minutes.
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    Reviews and Ratings
    Global Ratings:
    (29)

    Reviews in English (19)

    by
    18

    Fixed as written, except used panko crumbs mixed with Italian seasonings instead of bread crumbs. Aslo used Old Bay Seasoning as I didn't have salmon seasoning. It had wonderful flavor. This recipe would take care of any "fishy" tasting fish.  -  25 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    15

    This recipe is delicious and very easy to make. Used Tom Douglas Salmon Rub for seasoning and plain bread crumbs. My husband loved it. I will serve this again.  -  23 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    6

    REALLY GOOD! AND EASY  -  28 Apr 2011  (Review from Allrecipes USA and Canada)

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