Fried Salmon with Dijon Mustard Breading

Number served:


  • Small fillet of Salmon, thawed and skin removed - 2 fillet
  • Bread crumbs (Italian, plain, or seasoned) - 1/4 cup
  • Dijon Mustard (Yellow mustard is OK also) - 1 tablespoon
  • Coconut Oil - 3 tablespoon
  • Salt and Pepper to taste - 1/2 teaspoon


Mix bread crumbs and mustard together on a small paper plate and coat the salmon fillets with this mixture. Heat coconut oil to medium high heat (preferably in a non-stick pan). Coconut oil is excellant to fry with as its nutritional value is not much affected by heat. place salmon fillets in the hot oil and cook for about 4 minutes. Then turn heat down to medium and turn over the fish. The top side of the fish will appear more crispy because that side of the fish will have absorbed most of the coconut oil and was cooked under higher heat. Serve with the crunchy side of the fish up. Note: you can substitute salmon steaks for fillets.

Approximate nutrients
per serving
(% daily requirement):

  • fat_saturated 89%

    Bread crumbs: 1%
    Coconut Oil: 88%

  • iron 41%

    Bread crumbs: 41%

  • sodium 17%

    Bread crumbs: 17%

  • thiamin 13%

    Bread crumbs: 13%

  • energy_in_kcal 10%

    Bread crumbs: 2%
    Coconut Oil: 7%

  • manganese 8%

    Bread crumbs: 8%

  • carbohydrate 7%

    Bread crumbs: 7%

  • vitamin_k 7%

    Bread crumbs: 7%

  • niacin 6%

    Bread crumbs: 6%

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