Mustard and Herb Crusted Salmon

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m
  • Serves: 6 people


  • 6 Salmon filets, 8 oz. each
  • 2 tbsp. fresh chopped parsley
  • 2 tbsp. fresh chopped thyme
  • 2 tbsp. fresh chopped rosemary
  • 3 garlic cloves, minced
  • 2 lemons
  • 2 tbsp. white wine (I used a Pinot Grigio)
  • 2 tbsp. olive oil
  • 4 scallions (depending on how large they are)
  • 2 tbsp. dijon mustard
  • 3 tbsp. whole grain mustard
  • salt and pepper


  1. Preheat oven to 450 degrees F.
  2. To make the sauce: combine the parsley, rosemary, thyme, both mustards, wine, olive oil, and garlic in a bowl and whisk together.
  3. Season the salmon with salt and pepper. Roast in the oven for about 3 minutes then take out and top with sauce. Put the salmon back in the oven to finish cooking- should take 8 to 10 minutes depending on how rare you like it.
  4. Top the salmon with the chopped scallions and serve with lemon wedges. Enjoy!
  5. I used my leftovers for salmon cakes the next day but you can also add them to omelets, top on salads, or put in sandwiches.