Mustard Crusted Salmon with Balsamic Glaze

This Mustard Crusted Salmon combines tangy Dijon mustard, sweet and rich balsamic vinegar, and a crisp panko topping to deliver a weeknight-friendly yet gourmet-quality meal. The Traditional Balsamic Vinegar from Redstone deepens the flavor, giving the salmon a glossy finish and irresistible aroma.

Ingredients (2-3 Servings):

Salmon:

• 2 salmon fillets (6-7 oz each) with skin

• Salt, to taste

• Fresh Black Pepper, to taste

• 1 tbsp Olive Oil (optional to drizzle on top)

Mustard Crust:

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard

• 1 tbsp honey (or maple syrup for variation)

• 1 tbsp Redstone Traditional Balsamic Vinegar

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp fresh thyme (or 1/4 tsp dried thyme)

• 1/4 tsp crushed chili flakes (optional)

For the Topping:

• 3 tbsp Panko bread crumbs

• 1 tbsp Olive oil (or melted butter)

• 1 tbsp grated Parmesan (optional, just add richness)

For Garnish (Optional):

• extra drizzle of balsamic vinegar

• sprigs of fresh parsley or thyme

• lemon wedges

Step-by-Step Instructions:

Step 1: Preheat & Prep

Preheat your oven to 400°F (200°C).

Cover a baking sheet with parchment paper or lightly grease it.

Pat your salmon fillets dry with paper towel to get crispness.

Step 2: Make the Mustard-Balsamic Mixture

In a small bowl, whisk together:

2 tbsp Dijon mustard

1 tbsp whole grain mustard

1 tbsp honey

1 tbsp Redstone Traditional Balsamic Vinegar

Garlic powder, onion powder, thyme, and chili flakes

This makes for a rich tangy-sweet glaze that caramelizes during baking.

Step 3: Season the Salmon

Put salmon fillets, skin-side down, on the prepared tray.

Sprinkle lightly with salt and pepper.

Step 4: Add the Crust

Spoon the mustard-balsamic mixture over top, making sure all the fillets are well coated.

Step 5: Make Panko Topping

In a separate bowl, combine panko breadcrumbs with 1 tbsp olive oil (or melted butter) and optional parmesan.

Sprinkle this topping over the mustard-balsamic glazed salmon.

Step 6: Bake

Bake for 12–15 minutes, depending on the thickness of the salmon.

Thin fillets (~1 inch) may be ready in 12 minutes.

Thicker cuts may be closer to 15–16 minutes.

The salmon is ready when it can be flaked easily with a fork, and the internal temperature is 145°F (63°C).

Step 7: Finish and Serve

Optional: Right before serving the salmon, drizzle a little more Redstone Balsamic Vinegar over it for even more flavor.

Garnish with some parsley or thyme and lemon wedges.

Suggested Pairings:

Sidedishes:

• Lemon garlic green beans

• Roasted sweet potatoes

Wine pairing:

• Sauvignon Blanc or Chardonnay

Pro Tips:

• Make a head: You can prepare the mustard glaze and panko topping beforehand for a 20 minute weeknight meal.

• Double the glaze: The glaze is quite versatile and can also be used as a dressing for roasted vegetables such as Brussels sprouts or carrots:

• Use parchment: This can prevent sticking and make for an easy clean up

Final Thoughts:

The combination of mustards with Redstone’s Traditional Balsamic Vinegar creates a flavorful Mustard Crusted Salmon that is sure to be the centerpiece of any dinner. This salmon has flavor complexity, crunch from the panko, and sweetness from the glaze which makes it not only a healthy weeknight option, but also perfect for a date night or any healthy family dinner. I am certain that everyone will love this salmon!