- 4 6oz Salmon fillets
- 2 Tbs Dijon mustard
- ¾ Cup Fresh breadcrumbs
- ¼ Cup Dried cranberries, chopped
- ½ Cup Chopped green onion
- 2 Tbs Butter, melted
- 2 Tbs Chopped, fresh thyme
- 2 tsp Grated lemon peel
- Salt and pepper to taste
- Preheat oven to 375 degrees.
- Season salmon with salt and pepper.
- Rub a layer of mustard over each fillet.
- Put onto a greased baking sheet, skin side down.
- In a medium bowl, combine breadcrumbs, cranberries, green onion, melted butter, thyme and lemon peel.
- Mix well. Season to taste. Divide crust mixture evenly over salmon fillets.
- Bake about 20 minutes or until salmon flakes well with fork. Enjoy!
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
Servings: 4
Nutrition Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 334.69 | ||
| Calories From Fat (34%) | 113.70 | ||
| Calories From Protein (44%) | 148.55 | ||
| Calories From Carbs (22%) | 72.44 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 12.84g | 20% | ||
| Saturated Fat 4.86g | 24% | ||
| Monounsaturated Fat 3.20g | |||
| Polyunsaturated Fat 2.82g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 97.94mg | 33% | ||
| Sodium 391.54mg | 16% | ||
| Potassium 625.72mg | 18% | ||
| Carbohydrates 18.41g | 6% | ||
| Dietary Fiber 2.56g | 10% | ||
| Sugar 1.93g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 15.85g | |||
| Protein 35.28g | 71% | ||
| Vitamin A 574.39IU | 11% | ||
| Vitamin C 5.51mg | 9% | ||
| Calcium 116.12mg | 12% | ||
| Iron 5.21mg | 29% | ||
| Vitamin E 1.51IU | 15% | ||
| Thiamin 0.49mg | 33% | ||
| Riboflavin 0.20mg | 12% | ||
| Niacin 12.70mg | 64% | ||
| Vitamin B6 0.37mg | 19% | ||
| Folate 43.13µg | 11% | ||
| Vitamin B12 4.85µg | 81% | ||
| Pantothenic Acid 1.34mg | 13% | ||
| Phosphorus 410.81mg | 41% | ||
| Magnesium 57.99mg | 14% | ||
| Zinc 1.45mg | 10% | ||
| Copper 0.21mg | 10% | ||
| Manganese 0.42mg | 21% | ||
| Selenium 76.27µg | 109% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 143.68g | |||
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.







