Baked Mustard-Crusted Salmon With Asparagus and Tarragon

Simple quick and delicious. Other than subbing fresh snap peas for the the asparagus, made as written. No, the 275 degrees is not an error and everything was perfectly cooked.

• JimCT

• Connecticut

• 10/18/2021

Easy recipe to make and very delicious.

• Anonymous

• Las Vegas, NV

• 9/15/2021

Outstanding Quick Recipe - Made as specified but with Dijon mustard and paired with a chardonnay.

• Anonymous

• Chicago

• 9/5/2021

I really enjoyed the outcome of this recipe, but it needed more time to cook in my oven than indicated in the recipe. Taste was amazing but I gave the salmon and the asparagus a bit more time. Overall I cooked the salmon for about 20 min. It was perfect and tasty! I sprinkled the panko on the asparagus too.

• jodancing

• CT

• 3/31/2020

Delicious! Used regular Dijon mustard (not too much), and butter with regular breadcrumbs on a nice cod filet. The low cooking temperature produced a beautifully moist fish. Even my kids liked it!

• lccmalone

• Paris, France

• 11/19/2019

I made this exactly as directed except I used butter on the crumbs instead of oil and mixed fresh tarragon from the garden in with the crumbs. Delicious! Everyone loved it and we will make it again and again. Quick for company with a nice presentation.

• Anonymous

• Stowe, VT

• 6/10/2019

Made this along with asparagus precisely to the recipe, and it was scrumptious. A definite lift to our usual grilled salmon routine. We marinated it in lemon juice and olive oil for an hour before deciding to try this recipe, not sure if that mattered. Cooked it for 5 minutes at 375 so it could get truly hot before lowering heat to 275, per other reviews. It was done after 20 minutes total. Thanks to the reviewer who gave the 'white ooze' tip - our sustainably farmed salmon did that too, so I didn't have to maul a pretty filet to see if it was done ;)

• ninahaft

• Oakland, CA

• 1/27/2019

Delicious, easy, anytime of the year. I didn't have tarragon so used dill instead. Also substituted classic dijon for country. Quick and easy for a small dinner party.

• renientom

• Boston, MA

• 12/30/2018

Just a wonderful, fast, easy elegant recipe. Made it for a picnic, was well liked by everyone. I roasted aspargus at 450 for a bit, then decreased for salmon

• mas030

• NYC

• 12/18/2018

I haven't tried this recipe yet but I intend to do so soon. My comment is just about the temperature. I see many object to a 275 degree temp and want it quite a bit higher. (I didn't want to rate the recipe, not having yet made it, but the site insisted.) I disagree just based on a recipe I've been making for quite a while. I make a sauce of 1T mustard powder + 1T sugar + 1T water. I saute the filet pieces for 2 minutes on a side, then put in a 250! oven for 20 minutes. I put the glaze on the salmon when it goes into the oven. Sometimes I add more, sometimes not. (I am prone to doubling the sauce mixture for future use.) Usually I cook the salmon at 250 for 15 minutes, then put it on low broil for the remaining time, until it brown nicely. This is always simple and delicious. My version happens to be based on an Epicurious recipe that called for a 2 lb salmon and the sauce amounts were 1/2C each. I cut this down for my small filet pieces intended for 2. Based on my experience, this recipe should work out just fine at 275. I HAVE noticed oven differences in temperature since I moved to an electronic gas range about 10 years ago. I routinely have to lower recommended temperatures with this style oven. My 30 year old gas range -- I think higher temperatures would have worked better.

• mura

• Brooklyn NY

• 11/8/2018

非常美味。令人难以置信的简单。将definitely make again. Used graham cracker crumbs because that's what I had in the pantry and "regular" dijon mustard. Still turned out awesome. It did need an extra 10 minutes to cook, but definitely keep oven at 275. Salmon was incredibly moist.

• phil61

• Dallas, TX

• 10/18/2018

This is not an error @ 275 degrees. I make this once a week, 275 deg., with fresh Atlantic salmon, using half the amount of mustard, and butter instead of olive oil mixed with the panko crumbs. Trust me, the panko does get crispier when cooked this way but it doesn't brown. Why does it need to get brown to get crunchier? It doesn't. Panko is by its very nature already crispy. We don't bother with tarragon or asparagus, nor the parchment paper. Parchment is too difficult to work with, so we use tin foil on a small baking sheet and spray it with olive oil spray. No sticking, no problem. If you're up to using Atlantic salmon, you'll know it's done when all around the pieces you'll see white oozing "goo." I know, sounds icky, but that's how we know it's really done and warm-to-hot inside. You don't want to overcook salmon and make it dry. That's a crime against nature!

• cdj

• Whidbey Island, WA

• 8/26/2018

I adjusted the recipe also based on other reviews. I used plain Dijon mustard, minimal amount. I also set the oven at 375 degrees. It was a hit! Everyone loved it!

• jabs52

• Northbrook, IL

• 7/24/2018

Made this on a Sunday and it was really good, very easy and quite quick. I think the salmon (which was thick) was in the oven an additional 5 minutes. We started the asparagus at 10 minutes because it was a little thick. Tarragon didn't add much.

• Anonymous

• Huntington Beach, CA

• 6/25/2018

5/18.. made this as directed.. slow baking is a nice technique with fish... though frankly, there wasn't much else to recommend it.. I should have known better.

• sin1357

• amherst, ny

• 5/19/2018