Ingredients
2 Tbsp plus 1 tsp distilled white vinegar
1 Tbsp sugar
2 Tbsp Dijon mustard
1½ tsp dry mustard
⅓ cup vegetable oil
4 1-inch (6 oz) salmon fillets
Dried thyme
Salt and pepper
1 cup fresh French bread crumbs
Directions
Place vinegar, sugar and both mustards in a blender.
With the blender running, slowly pour in the oil and blend until a medium-thick sauce forms.
Preheat oven to 375°F.
Lightly grease a 9 × 13-inch baking dish.
Arrange salmon in the prepared dish, skin-side down.
Season with dried thyme, salt and pepper.
Spread 1 tablespoon mustard sauce over each fillet, covering completely.
Press breadcrumbs onto the fish.
Bake for about 18 minutes, until the salmon is cooked through and the crumb topping is crisp and golden brown.
Transfer the salmon fillets to a platter using a large spatula.
Serve with the remaining mustard sauce.