I cook salmon a lot and one of my favorite ways to prepare it is to bake it slathered in honey-mustard and topped off with crispy panko breadcrumbs. Super, simple, delicious. To prepare the salmon, I start by mixing together some dijon mustard and honey. I use a two to one ratio of mustard to honey, but you can adjust the amounts if you prefer to highlight one flavor over the other.
After patting the salmon filets dry, I season them with salt and pepper and then coat the tops of the filets with the honey-mustard mixture.
To a small amount of melted butter I add panko breadcrumbs and chopped parsley, along with some salt and pepper. I then give it all a good mix to make sure the breadcrumbs are all lightly coated in butter.
Next, I divide the mixture among the four filets, patting it on top for an even crust. Finally, I pop it all in a preheated 200 c oven for 10 to 15 minutes or so until the filets are cooked through and the breadcrumbs are browned.
Here, I’ve served the salmon filets with a caesar salad and some olive bread. Add a glass of wine and you have a perfect summer dinner. I hope you enjoy this dish as much as I do.
Super, Simple, Honey-Mustard, Panko Crusted Salmon
- 4 salmon filets
- 2 tbsp dijon mustard
- 1 tbsp honey
- 15 g butter, melted
- 40 g panko breadcrumbs
- 1 tbsp fresh chopped parsley
- salt and pepper to taste
- Preheat oven to 200 C.
- Pat salmon filets dry and place on a baking sheet. Season the filets with salt and pepper.
- Mix together the honey and mustard. Spread mixture evenly on top of the filets.
- Mix together the panko, melted butter, and chopped parsley. Season the mixture with salt and pepper. Pat the mixture evenly on top of the four filets.
- Bake 10 to 15 minutes, or until fish is fully cooked and flakes easily with a fork.