Go Back
Rolling Sauce

Seed-Crusted Baked Salmon

Salmon fillets brushed with a mustard-honey glaze and topped with a mixed seed crust that toasts as it bakes — simple enough for a weeknight, special enough for guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salmon
  • - 4 salmon fillets about 6 oz / 170 g each
  • - 2 tbsp Dijon mustard
  • - 1 tbsp honey
  • - salt and pepper to taste
For the Seed Crust
  • - 1/4 cup 35 g mixed seeds (sesame, pumpkin, and sunflower)
  • - 1 tbsp chopped fresh dill or parsley

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk together the Dijon mustard and honey.
  3. Brush the mustard-honey mixture evenly over the top of each salmon fillet.
  4. In a small bowl, combine the mixed seeds with the chopped dill or parsley.
  5. Press the seed mixture firmly onto the mustard-coated tops of the fillets so it sticks.
  6. Season with salt and pepper, place on the prepared baking sheet, and bake for 12-15 minutes, until the salmon is cooked through and the seed crust is lightly toasted.

Notes

  • Storage: Keeps in an airtight container in the fridge for up to 2 days, though the seed crust softens slightly on reheating.
  • Make ahead: The seed and herb mixture can be combined a day ahead and stored in a sealed container.
  • Swap: Add crushed pistachios or almonds to the seed mixture for a more festive look, or stir a little lemon juice into the mustard-honey glaze.