How To Make Panko Crusted Honey Mustard Salmon
An incredibly crispy and moist honey mustard salmon that’s sure to be an instant favorite! This dish has a variety of textures that’ll cater to anyone.
Preheat oven to 400 degrees F. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey and garlic.
In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat.
Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdo it, you’ll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon).
Brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13 to 15 minutes until salmon has cooked through.
Serve warm with lemon wedges (from zested lemon), if desired.
- Calories: 700.77kcal
- Fat: 32.06g
- Saturated Fat: 6.17g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.69g
- Polyunsaturated Fat: 7.45g
- Carbohydrates: 61.19g
- Fiber: 2.93g
- Sugar: 19.36g
- Protein: 41.28g
- Cholesterol: 93.55mg
- Sodium: 645.06mg
- Calcium: 149.60mg
- Potassium: 677.51mg
- Iron: 1.83mg
- Vitamin A: 9.02µg
- Vitamin C: 10.19mg
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