Baked Dijon Salmon  Back to Recipes

Serves 4

  • 4 6-ounce salmon fillets, rinsed and pat dry
  • Salt and pepper, to taste
  • 1/3 cup Italian Parmesan bread crumbs
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh basil
  • ¼ cup green onions, chopped
  • 4 tablespoons butter, melted
  • 1 lemon

Dijon Sauce:

  • 1 cup Ecco Domani Pinot Grigio
  • ½ cup green onions, chopped
  • 2 cups heavy cream
  • 4 tablespoons Dijon mustard
  • 2 tablespoons fresh dill


Preheat oven to 400 degrees. Spray foil-lined baking sheet with nonstick cooking spray.

In a mixing bowl, combine butter, bread crumbs, onions, dill, garlic and basil.

Place salmon fillets across pan (skin side down) and top each with ¼ of the bread crumbs mixture. Bake salmon for 10 minutes until flakes easily with a fork.

For the sauce:

In a medium saucepam, boil wine and green onions until reduced and most  liquid has evaporated. Add heavy cream and reduce to one cup. Add dill and Dijon and simmer a few minutes.

Spoon ¼ sauce over each fillet. Squeeze fresh lemon juice over fillets and serve with Ecco Domani Pinot Grigio.

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