We eat a lot of salmon in our house, at least once a week and even more in the summer. One of my daughters is a vegetarian, so it is easy to have an extra salmon fillet in the fridge to accommodate her for those nights when we have a “meat” dinner. We usually grill the salmon, or throw some seasoning on it and bake it in the oven. This is a great recipe for those evenings when I have a little extra time.
Honey Mustard Panko Crusted Salmon
4-6 salmon fillets
1 1/2 T dijon mustard
1 1/2 T honey
1 clove garlic (minced)
3/4 cup panko bread crumbs
2 T flat leaf parsley (chopped)
1 t lemon zest
2 T olive oil
salt and pepper
Preheat the oven to 400 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
Whisk together the mustard, honey, and garlic in a small bowl.
Mix together the panko bread crumbs, parsley, lemon zest, salt, and pepper in a shallow dish.
Drizzle the olive oil over the panko mixture, and mix together.
Brush the top of the salmon with the honey mustard mixture, and then dip it into the panko mixture. The honey mustard acts as the “glue” so that the bread crumbs stick to the salmon.
Do the same with the other side of the salmon fillet. Try to cover the sides of the salmon, also.
Place it in the baking dish. Repeat the process with the remaining salmon. Bake in the oven 15 minutes or until the salmon has cooked through.
Add some side dishes and serve…I made lemon risotto and asparagus on this particular evening.
A healthy dish and it tastes great…flavorful and a bit crunchy!