This elegant salmon dish transforms a simple fillet into restaurant-quality fare with just Dijon mustard, Parmesan cheese, and mayonnaise creating a golden, flavorful crust that keeps the fish moist and delicious.
Recipe Details
Ingredients
- 680g salmon fillets, skin removed
- 45ml Dijon mustard
- 45ml mayonnaise
- 85g Parmesan cheese, freshly grated
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
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Pat 680g salmon fillets dry with paper towels and place on the prepared baking sheet.
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In a small bowl, mix 45ml Dijon mustard and 45ml mayonnaise until smooth.
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Spread the mustard-mayo mixture evenly over the top of each salmon fillet.
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Sprinkle 85g Parmesan cheese generously over the coated salmon, pressing gently to adhere.
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Bake for 12-15 minutes until salmon flakes easily with a fork and the crust is golden brown. Internal temperature should reach 63°C (145°F).
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Let rest for 2 minutes before serving.
Tips
Salmon Quality: Choose thick, center-cut fillets for even cooking. Fresh salmon should smell like the ocean, not fishy.
Skin Removal: Ask your fishmonger to remove the skin, or slide a sharp knife between skin and flesh at an angle.
Mustard Choice: Dijon mustard provides the perfect tangy base. Avoid yellow mustard which is too mild for this recipe.
Cheese Prep: Freshly grated Parmesan melts and browns better than pre-grated. The fine texture adheres better to the mustard coating.
Doneness Check: Salmon should be opaque and flake easily. Don't overcook or it will become dry.
Serving Ideas: Pair with roasted asparagus, rice pilaf, or a simple green salad for a complete meal.