Panko-Crusted Baked Salmon

By zhanghengshuo

4 Person

22 Minutes

0 Calories

Panko-crusted baked salmon! Salmon steaks or fillets coated in honey mustard, breaded with Japanese panko crumbs, and baked to perfection. Panko is a Japanese type of bread crumb that is especially light and crunchy, popular with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all.

Ingredients

1/2 tsp. Hungarian sweet paprika
2 tbsp. Chopped Italian parsley
2/3 cup panko bread crumbs
2 tsp. chopped fresh thyme
2 tbsp. honey mustard or sweet-hot mustard
pepper
Salt
24 oz. thickly cut, boneless salmon
4 tsp. extra virgin olive oil

Method

01

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
02

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).
03

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
04

Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Related Tags

Panko-Crusted Baked Salmon

4.7

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 12 Mins
Total Time 22 Mins

02 Ingredients

1/2 tsp. Hungarian sweet paprika

2 tbsp. Chopped Italian parsley

2/3 cup panko bread crumbs

2 tsp. chopped fresh thyme

2 tbsp. honey mustard or sweet-hot mustard

pepper

Salt

24 oz. thickly cut, boneless salmon

4 tsp. extra virgin olive oil

03 Method

Step 1

Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

Step 2

In a small bowl, combine the honey mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

Step 3

Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.

Step 4

Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

04 Author