Salmon Is 10x More Delicious When You Add A Spoonful Of This Condiment

Salmon tends to be a heavier, rich fish that benefits from bright ingredients that lighten its final flavor profile. That's why a simple Dijon-crusted salmon has so much going for it: It combines the best of hearty seafood and sharp tang with a breadcrumb sprinkle that guarantees deliciousness.

Mustard is the flavorful binder that makes breaded meat less boring, but it works wonders on any type of protein — whether you're using it for your fish or to slow-cook a pork shoulder. But Dijon goes so far beyond the standard yellow condiment you may use for burgers and hot dogs. Made with dark seeds, vinegar, and splashes of white wine, it's a complex blend of sinus-opening heat, slow fermentation, and earthy herbs. Not only does it cut through the fat of even the most high-quality salmon, but all these tastes together also make it a fairly comprehensive flavoring agent, removing the need for complex seasoning blends and cooking styles.

Whether you're working with farmed or wild salmon, Dijon is the best choice. Wild-caught fish have more complexity, thanks to their oceanic diets, and just a light smear of Dijon provides an equally nuanced ingredient to play off its natural tastes. Farm-raised varieties are often fattier, so a heavier application ensures your filets don't end up tasting too rich. Regardless of the type, mustard provides a potent adhesive for any seasonings you do choose to use, giving your delicate protein a delicious crust and caramelizing into a crispy brown topping.

Just because Dijon is plenty tasty in its own right doesn't mean you can't tweak it for specific recipes. Whether you're pairing it with your breadcrumbs or looking to improve your meat directly, treat it like a compound butter and mix in whatever you have lying around for an easy upgrade.

Both salmon and Dijon are perfect candidates to pair with herbs. However, since fish typically doesn't need long cooking times, it's best to stick with fresh, rather than dried, which take longer for the flavor to bloom. Minced dill, basil, or thyme are easy to add to Dijon and complement its winey notes and pungency. Be careful not to use too much, or anything too potent, as it can work with the Dijon to overpower your fish and make it far more difficult to taste. It may help to whisk a bit of oil into the mustard first, so the herbs and spices bloom in the oven, even under the additional weight of breadcrumbs.

Though some consider it a bit taboo, creating a mustard-cheese blended condiment is a truly next-level way to upgrade your filets — plus, in many cases, seafood and cheese belong together. Mild, high-fat, soft varieties like cream cheese, mascarpone, and camembert blend well with Dijon and won't make a too powerful condiment, though a sprinkle of parmesan or pecorino on top can add some valuable earthiness. This creates great flavor, especially if you abstain from breadcrumbs. The more direct heat helps the mustard-cheese combo caramelize into a deliciously decadent shell, and the excess fat pools right off onto the pan.