- 4 fillets salmon
- 3 tablespoons prepared Dijon-style mustard/ or honey mustard
- salt and pepper to taste
- 1/4 cup Italian-style dry bread crumbs
- 1/4 cup butter, melted
Preheat oven to 200 degrees C. Line a shallow baking pan with aluminum foil and place salmon skin-side down on the foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Melt the butter in a sauce pan and then add the breadcrumbs. Stir for about one minute and then put onto the Salmon. This makes the topping crunchy and the butter is more evenly spread. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.