I did a little poll yesterday on the Facebook page, asking what recipe you all would like to see today given a few choices. And this, my friends, was the chosen “one.” And I can’t say that I blame you one. little. bit. Because…salmon! I mean, c’mon…what (fish-eating) person wouldn’t choose this one?? Not that the other options (which are coming soon) aren’t great as well, but…salmon. Panko. Honey mustard. Yep, yep, and yep!
- 4 (6 oz) salmon fillets
- 1 1/2 Tbsp dijon mustard
- 1 1/2 Tbsp honey
- 1 clove garlic, minced
- 3/4 cup Panko bread crumbs
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest
- 2 Tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 400 degrees. Line a baking sheet with foil or spray a baking dish with non-stick cooking spray and set aside.
- In a small bowl, whisk together mustard, honey and garlic. In a shallow dish combine the Panko, parsley and lemon zest. Drizzle olive oil over mixture then stir to evenly coat.
- Brush the top of each piece of salmon with the honey mustard mixture, season with salt and pepper, then flip over and transfer to bread crumb mixture, seasoned side facing down. If your salmon is skinless, repeat this process on the other side. If the skin is still on, the place in your prepared dish, skin side down.
- Bake for 13 – 15 minutes, or until salmon has cooked through, and Panko is slightly browned. Serve warm with lemon wedges, if desired.