Panko Crusted Honey Mustard Salmon
A thirty minute meal from start to finish! Panko Crusted Honey Mustard Salmon is perfect for those who love salmon and for those that are a little iffy about it!
Servings: 2 Fillets
Calories: 420kcal
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.