Panko-crusted Salmon

Source: Simply Recipes

Yield: 4 servings


  • Olive oil: 4 Teaspoons
  • 6-ounce pieces thickly cut, boneless salmon: 4 Each
  • Salt and pepper to taste: 2 Pinches
  • Honey mustard or sweet-hot mustard: 2 Tablespoons
  • Chopped fresh thyme: 2 Teaspoons
  • Panko bread crumbs: 2/3 Cups
  • Chopped Italian parsley: 2 Tablespoons
  • Hungarian sweet paprika: 1/2 Teaspoons
  • =Instructions=

Preheat the oven to 400ºF (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
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).
Using a small spoon, spread the mustard mixture on the salmon; top with the bread crumb mixture.
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.