Monday, March 21, 2016

Panko Crusted Honey Mustard Salmon

I rarely use the same salmon recipe twice (except for my very favorite here)......there are so many variations you can prepare in so many ways.  So I just keep track and post these, especially when it requires few ingredients and little time.  A great entree in which many sides dishes are a nice accompaniment.  Perfect for a busy weeknight dinner.


2 (4-6 oz) salmon fillets
3/4 Tbsp Dijon mustard
3/4 Tbsp honey
1/2 -1 tsp minced fresh garlic
1/4 - 1/2 cup Panko bread crumbs
1 Tbsp chopped fresh parsley
1/2 tsp lemon zest
1 Tbsp EVOO

Preheat oven to 400F.  Spray a baking dish large enough to fit the fillets in with non-stick cooking spray.  Set aside.

In a small bowl, whisk together mustard, honey, and garlic.

In a shallow dish toss together Panko bread crumbs, parsley, and lemon zest.  Add olive oil to mixture then stir to coat.

Brush each salmon fillet with honey mustard mixture, season with S&P, and transfer to bread crumb mixture, honey mustard side down.  Then brush the other side of the salmon (that's now facing up) with honey mustard mixture, season lightly with S&P, and flip over to coat both sides with bread mixture.  Transfer to baking dish.

Bake in preheated oven 13-15 minutes until salmon has cooked through.  Serve warm with lemon wedges if desired.

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