Herb-Crusted Salmon

You know what’s funny about this recipe is that you might see me using Dijon mustard instead of egg wash and think that was my secret ingredient. You’re partially right. The mustard coat is almost undetectable, but vinegar is in most mustards and works wonders on proteins from salmon to pork, whatever. It helps the seasoning adhere to the flesh but also delivers a more tender flake when you bite into the salmon. And it helps you build a thicker crust, undoubtedly.

But the mustard al