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Easy Panko Crusted Honey Mustard Salmon Recipe
Tender salmon fillets coated with a tangy honey mustard sauce and a crispy golden panko topping. It’s a quick and satisfying dish with restaurant-quality flavor in under 30 minutes!
Ingredients
- 4 salmon fillets about 6 oz each
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp whole grain mustard optional, for extra texture
- 1 tsp lemon juice
- 1 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter
- 1 tbsp chopped fresh parsley optional
- Salt And black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Prepare honey mustard:
- In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), and lemon juice.
- Season and coat salmon:
- Place salmon fillets skin-side down on the baking sheet. Season with salt and pepper. Spread the honey mustard mixture evenly over the top of each fillet.
- Add panko topping:
- In a separate bowl, mix panko breadcrumbs with olive oil or melted butter. Press the mixture onto the honey mustard-coated salmon.
- Bake:
- Bake for 15–18 minutes or until the salmon flakes easily with a fork and the panko is golden and crisp.
- Serve:
- Garnish with chopped parsley and lemon wedges. Serve with rice, roasted vegetables, or a simple green salad.
Notes
- You can use regular breadcrumbs, but panko gives the best crunch.
- Make it gluten-free by using gluten-free panko.
- Add a pinch of paprika or garlic powder to the panko for extra flavor.
Nutrition
Calories: 390kcalCarbohydrates: 14gProtein: 34gFat: 22gFiber: 1gSugar: 5g