Dijon-Crusted Parmesan Salmon

If you’re looking for a simple yet flavorful way to elevate your weeknight dinner, this Dijon-Crusted Parmesan Salmon is your answer. With tender, flaky salmon fillets coated in a zesty Dijon mustard layer and topped with a crunchy, cheesy breadcrumb mix, this dish brings together bold flavors and satisfying textures. The addition of smoked paprika and fresh lemon juice gives it a smoky, bright finish that’s irresistible. Best of all, it’s ready in under 30 minutes, making it perfect for busy evenings when you still want something delicious and homemade.

I love how versatile salmon is—it’s packed with omega-3s, cooks quickly, and pairs beautifully with a variety of seasonings. This recipe takes it up a notch with a combination of panko and Italian breadcrumbs for extra crunch, plus Parmigiano Reggiano for that nutty, savory kick. The white wine in the breadcrumb mix adds a subtle depth that ties everything together. Whether you’re cooking for yourself or impressing guests, this dish feels fancy without the fuss.

Serve it with a side of roasted veggies or a fresh green salad, and you’ve got a meal that’s as nutritious as it is tasty. Let’s dive into this easy, oven-baked salmon recipe that’s sure to become a staple in your kitchen!

Dijon-Crusted Parmesan Salmon

4 (4-ounce) salmon fillets

Garlic powder, to taste

Smoked paprika, to taste

Salt, to taste

Freshly ground black pepper, to taste

Dijon mustard, for coating

For the Seasoned Breadcrumbs:

¼ c. panko breadcrumbs

¼ c. Italian breadcrumbs

½ c. grated Parmigiano Reggiano

¼ c. minced flat-leaf Italian parsley

1 T. fresh lemon juice

½ t. Kosher salt

¼ c. dry white wine

Preheat your oven to 375°F and adjust the rack to the middle position.

In a medium bowl, combine the panko breadcrumbs, Italian breadcrumbs, grated Parmigiano Reggiano, minced parsley, lemon juice, Kosher salt, and white wine. Stir until well mixed, then set aside.

 Remove the skin from the salmon fillets (the hot water method is recommended) and place each fillet in an au gratin dish. Lightly sprinkle the fillets with garlic powder, smoked paprika, salt, and freshly ground black pepper. Spread a thin, even layer of Dijon mustard over the top of each fillet. Generously top each salmon fillet with the seasoned breadcrumb mixture, pressing lightly to adhere.

Bake for 15 minutes, or until the salmon is cooked through and the topping is golden brown. Serve hot and enjoy!

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