Mustard-Crusted Panko Salmon
There’s a lot to love about this fast and flavorful mustard-crusted panko salmon. It boasts a simple coating baked to crunchy perfection, and is ready to eat in less than 30 minutes – most of it hands-off time!
Of all the recipes I enjoy making and sharing, the ones I love most are those that make life a little simpler and more delicious for the everyday home cook.
After all, most of us are just doing our best to cook at home and feed ourselves/our families well. It’s a shame when something so simple becomes a big chore, but sadly, recipes that are easy, flavorful, reliable, and healthy seem much harder to find than they ought to be!
Well, suffice to say, this recipe checks all of those boxes, which has made it one of my stand-bys for several years now. And, finally, last week I got around to taking semi-decent photos of it, as well!
How To Make Mustard-Crusted Panko Salmon
The beauty of this recipe is two-fold. Number one–the taste. Two kinds of mustard plus crispy panko for texture? You can’t go wrong. Number two–the utter simplicity.
Mix together some dry ground mustard and a big spoonful of its whole-grain cousin. (I really, really love the whole-grain kernels here, but Dijon mustard works well, too, if that’s what you happen to keep on hand.) Add a bit of panko and chopped flat-leaf parsley.
Congratulations, you just did the hardest part!
Now you’ll just lay out your salmon on a baking sheet, and brush it lightly with a touch of butter. I like to line the baking sheet with parchment paper–if you do this, your post-dinner clean up will be almost zero. Always a good thing!
[clickToTweet tweet=”Fast, flavorful mustard-crusted panko salmon – ready in under 30 minutes, mostly hands-off time!” quote=”Fast, flavorful mustard-crusted panko salmon – ready in under 30 minutes, mostly hands-off time!”]
Now evenly coat the salmon with the mustard-panko mixture, pop it in the oven, and wait.
I was just kidding above; actually, the waiting is the hardest part. Fortunately, it shouldn’t take long – less than 20 minutes. Just enough time to whip up any sides and set the table. And sip some wine. 🙂
Speaking of sides, my favorite thing to serve with this salmon is an arugula Parmesan pine nut salad, that is SO delicious and literally ready in five minutes. These Parmesan and herb-crusted red potatoes are incredible with it, too, and easy to bake right alongside the salmon.
Paired with simple sides like this, this salmon makes for an elegant dinner – impressive enough for entertaining, yet SO simple.
See? One of those meals that is just a hero for the everyday home cook.
My favorite. ♥
As always, I hope you enjoy this as much as we do! Cheers!
Mustard-Crusted Panko Salmon
- 1/4 cup whole-grain or Dijon mustard
- 1-2 tablespoons ground mustard
- 1/3 cup panko breadcrumbs
- 1/4 cup fresh Italian parsley chopped
- 1/2 tablespoon unsalted butter melted, optional
- 1.5 lb salmon either a large fillet or cut pieces
- Preheat the oven to 375 degrees F (190 C). Prepare a rimmed baking by sheet by lining with parchment, if desired, and set aside.
- In a small bowl, combine the whole-grain and dry mustard, panko, and about half of the parsley; stir to combine.
- Place salmon on the baking sheet. (If your salmon has the skin on it, be sure to place it skin-side down.) Brush the top lightly with melted butter, if using, then coat evenly with the mustard mixture.
- Bake salmon for 15-18 minutes, until the fillets are just opaque and the topping is golden brown. (If using a thermometer, the recommended cooking temperature for salmon is 145 degrees F, 63 C). Sprinkle with additional parsley and serve.