Serious Eats: Recipes

Easy Crunchy Mustard-Baked Salmon

[Photograph: Kerry Saretsky]

This is my favorite way to cook salmon, and it's also the easiest. Just lightly butter the bottom of two boneless, skinless fillets, as though you were buttering a piece of bread. Sit them in a hot skillet to get nice and crispy, and then top the salmon with a mound of buttery breadcrumbs spiked with whole grain mustard, Dijon mustard, and fresh thyme. Slide the whole skillet under the broiler, and wait for five minutes, until the crumbs are golden brown and the salmon is done. The crumbs are tender, but also just that little bit spicy. The salmon is crisp, and just flakes apart. The whole thing is perfect.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Printed from

© Serious Eats