I know, I know. Panko and salmon isn’t really a new or groundbreaking combination. But there are some unique additions to this Panko Crusted Honey Mustard Salmon recipe that make it one that stands out.
The best part is that this recipe will only take 30 minutes from start to finish and there is enough down time for you to be able to get some sides ready as well! Who doesn’t love a 30 minute meal?
For this recipe, you can use any salmon. By that I mean any size filet and skin on or off. I recommend using the freshest salmon you can get, so if your local grocery store has a fishmonger you should head there to get your fish.
For this recipe, I used 4 ounce fillets with skin on. Your cook time will vary by a couple of minutes depending on your preferred doneness, fillet size, and whether or not there is skin. I baked my salmon for 18 minutes which allowed for the meat to remain juicy and flaky but for the panko to brown and crisp properly.
Local honey is great, but I’m sure most of you already know that. Use Dijon Mustard, not the regular yellow mustard we all use on burgers and hot dogs. The flavor is much better and it cooks much more nicely.
Fresh rosemary is ideal for this recipe but if you can use dried rosemary instead.
Lightly oil the salmon and focus most of it on the bottom of the salmon so it doesn’t stick to the pan. This is where the skin on comes in handy!
Once you make the honey mustard mixture, spread about half of it on the tops of the salmon. This will be a runny mixture so work a little at a time. If any of it runs off, spread it along the sides of the fillet.
Use the remaining honey mustard to mix with the panko mixture. And then layer that wet mixture over the salmon.
Don’t worry about making the panko wet or about it getting soggy. It’ll have enough time to crisp up in the oven.
Pack the wet panko mixture onto the top of the salmon.
Bake for anywhere between 18 – 22 minutes. My salmon was cooked by 15 minutes but I wanted more browning to my panko so I baked it for 18 total minutes. Don’t worry about overcooking it if you stay withing that 18 – 22 minute time range.
Enjoy your Panko Crusted Honey Mustard Salmon with a side of sauteed vegetables. Check out my recipe for Garlic and Herb Compound Butter! It’s perfect for sauteeing!
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Panko Crusted Honey Mustard Salmon
Ingredients
- 2 Salmon Fillets (skin on or off) I used 4 oz fillets, skin on
- 1 tsp Olive Oil
- 3 Tbsp Panko
- 3 Tbsp Grated Parmesan
- ½ tsp Finely Minced Fresh Rosemary or dried (fresh is better)
- 1 tsp Kosher Salt
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 2 Tbsp Dijon Mustard
- 1 Tbsp Honey
Instructions
- Preheat oven to 375°. Prepare a baking sheet with foil.
- Mix together the panko and the parmesan along with the salt, pepper, smoked paprika, rosemary, and garlic powder.
- Mix together the dijon mustard and honey.
- Lightly oil the salmon fillets and place them on the foil lined baking sheet.
- Use a little less than half of the honey mustard mix to spread on the tops of the salmon.
- Mix the rest of the honey mustard mix into the seasoned panko parmesan mixture.
- Pack the now wet panko mixture onto the tops of the salmon of fillets. Make sure that its packed down and that there are no gaps on the salmon tops.
- Bake for 18 – 22 minutes depending on prefered doneness and until the panko is golden brown.I baked the salmon for 18 minutes.
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