Use salmon fillets or steaks with this Panko Crusted Baked Salmon Recipe. Brush the salmon with honey mustard and coat in panko for an easy salmon dinner.
BE PICTURED IN; CHARACTERIZED IN:
Panko is a Japanese breadcrumb that is particularly fluffy and crunchy and is popular with chefs because it doesn’t get soggy.
Some honey mustard spread on top of the fillets provides the “glue” that will hold the spiced panko to the fillets.
The result? Salmon that’s perfectly tender, flaky and seasoned. And it takes less than 30 minutes to make!
This recipe came from my friend and neighbor Evie Lieb, who is a pastry chef, baker and cooking teacher. This is one of her favorite recipes that she shared with a cooking class I took.
How to reheat breaded salmon
This dish is best eaten immediately, but leftovers can be tightly sealed and stored in the refrigerator for 1 to 2 days.
Place the salmon on a baking sheet, cover with foil to prevent drying out, and heat in the oven or toaster at 300°F until just heated through.
Great sides for crusted salmon
- Green Cauliflower Rice
- Sichuan-style fried Chinese long beans
- Broccoli Stir Fry with Ginger and Sesame
- Roasted Asparagus
- asian coleslaw
From the editors of Simply Recipes
Baked salmon in panco crust
Recipe courtesy of our friend, chef Evie Lieb.
This topping also works on: mahi mahi, sea bass, cod, tilapia, bluefish, orange roughy, or red snapper.
ingredients
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4 teaspoon Extra virgin olive oil
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4 thick salmon fillets (6 ounces each)
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Salt and freshly ground pepper
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2 tablespoon Honey mustard or sweet and spicy mustard
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2 teaspoon chopped fresh thyme
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2/3 Cup Panko bread crumbs
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2 tablespoon chopped Italian parsley
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1/2 teaspoon paprika
method
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Preheat the oven:
Preheat the oven to 400°F (convection or normal). Place the salmon skin-side down on a foil-lined baking sheet. Sprinkle with salt and pepper.
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Prepare the Spiced Mustard Panko Topping:
In a small bowl, mix together the honey mustard and 1 teaspoon thyme. In another small bowl, mix the panko with the remaining 1 teaspoon thyme, 4 teaspoons olive oil, parsley, and paprika. Add salt and pepper (sprinkle lightly).
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Top the salmon with mustard and panko:
Using a small spoon, spread the mustard mixture over the salmon; sprinkle with the breadcrumb mixture.
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Fry and serve the salmon:
Sear the salmon for 12-14 minutes (test at 10 minutes) or until almost completely set and flakes when pierced with a fork. Serve immediately.
CONTINUE READING:
| nutritional information (per serving) | |
|---|---|
| 498 | calories |
| 30g | Fat |
| 15g | carbohydrates |
| 40g | protein |
