Panko crusted salmon fillets
Seasoned crispy bread crumb coating over honey mustard salmon yields some serious umami.
I’ve always enjoyed a fresh piece of salmon, and knowing it’s rich in Omega-3s makes it even better. My typical salmon recipe is pouring something rich and sweet, and something light and peppery over a piece, and popping it in the oven. This past weekend I was having special company and knew it was time to up my game, without spending too much time. This Panko crusted salmon recipe was perfect – took just minutes, but yielded a beautiful dish.
I served mine with steamed broccoli and rice and mushrooms for a nutrient-rich and delicious dinner.
- 4 5-ounce salmon fillets
- 1 1/2 cup Panko bread crumbs
- 3 tablespoons olive oil
- Parsley, salt and black pepper
- 1/4 cup spicy brown mustard
- 1/4 cup honey
Preheat oven to 350. Line a glass Pyrex dish or rimmed baking sheet with parchment paper.
Sprinkle salmon fillets with salt and pepper.
Mix brown mustard and honey and stir until smooth. Spread over fillets.
Mix Panko crumbs, olive oil, and a dash of parsley, salt and pepper. Pat onto each fillet.
Bake 13-16 minutes, or until salmon flakes easily and center is just cooked.
Serve with rice, quinoa or mashed potatoes.
Related Topics: Fish