Panko Crusted Honey Mustard Salmon
Ingredients
The salmon
-
4
fillets
salmon (6 oz each)
The glaze
-
1 ½
Tbsp
dijon mustard
-
1 ½
Tbsp
honey
-
1
clove
garlic (minced)
The coating
-
¾
cup
Panko bread crumbs
-
2
Tbsp
chopped fresh parsley
-
1
tsp
lemon zest
-
2
Tbsp
olive oil
-
to taste
salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees and prepare a baking dish with non-stick spray.
- In a small bowl, whisk together the dijon mustard, honey, and minced garlic.
- In a shallow dish, combine the Panko bread crumbs, chopped parsley, and lemon zest, then drizzle with olive oil and mix well.
- Take one salmon fillet at a time, brush the top with the honey mustard mixture, and season with salt and pepper.
- Dredge the salmon in the Panko mixture, ensuring the honey mustard side is facing down to help the crumbs stick.
- Brush the top of the salmon with more honey mustard and coat it again with the Panko mixture.
- Place the coated salmon fillets in the prepared baking dish and repeat for all fillets.
- Bake in the preheated oven for 13 to 15 minutes until the salmon is cooked through.
- Serve warm, optionally with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
378
Total fat
19g
Total carbohydrates
15g
Total protein
36g
Sodium
223mg
Cholesterol
94mg
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