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!

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A large piece of salmon baked and coated with a crunchy mustard-panko crust, sliced into 3 sections.

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.

Illustrated steps to making mustard-crusted panko salmon.

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!

Fast, flavorful mustard-crusted panko salmon - ready in under 30 minutes, mostly hands-off time!Click To Tweet

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. 🙂

A large piece of salmon baked and coated with a crunchy mustard-panko crust.

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.

Serving a portion of mustard-crusted panko salmon.

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!

A large piece of salmon baked and coated with a crunchy mustard-panko crust, sliced into 3 sections.

9 votes


Mustard-Crusted Panko Salmon




Yield 3-4 servings

There's so much to love about this recipe for fast and flavorful mustard-crusted panko salmon. It boasts a simple coating baked to crunchy perfection, and is ready to eat in under 30 minutes - most of it hands-off time!


  • 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
  • salmon, either a large fillet or cut pieces, about 1.5 pounds total weight


  1. Preheat the oven to 375 degrees F (190 C). Prepare a rimmed baking by sheet by lining with parchment, if desired, and set aside.
  2. In a small bowl, combine the whole-grain and dry mustard, panko, and about half of the parsley; stir to combine.
  3. 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.
  4. 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.


Recipe adapted from Williams-Sonoma, Food Made Fast: One Pot - an excellent cookbook published in 2008 that appears to be, most unfortunately, out of print! 

Nutrition Facts

Serving Size 1 salmon filet (about .5 lb)

Amount Per Serving

Calories 323

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Before You Go…

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You'll love this mustard-crusted panko salmon for a 30-minute weeknight meal that's healthy and delicious! #salmon #weeknightmeals


  • Reply
    13 Quick & Easy Dinner Recipes | Girl Gone Gourmet
    March 28, 2018 at 1:28 pm

    […] MUSTARD CRUSTED PANKO SALMON – Nourish and Fete | You only need six ingredients to make this simple crusted salmon plus it’s a quick 30 minutes start to finish – most of it hands-off time, which leaves some time to toss together a quick salad as a side. […]

  • Reply
    January 29, 2018 at 7:10 pm

    This reminds me of the fact that I need to make more fish for my family. This look delicious!

    • Reply
      February 4, 2018 at 6:31 am

      Thanks, Lynette! Me too – I’m forever wanting to make more fish, especially with simple, fast recipes like this!

  • Reply
    January 29, 2018 at 4:53 pm

    This recipe looks so perfect for a busy weeknight. 30 minutes until a salmon dinner. I’m in!

    • Reply
      February 4, 2018 at 6:33 am

      Yes! I have a serious thing for fast meals like this. Thanks so much for stopping by, Debs!

  • Reply
    January 29, 2018 at 12:58 pm

    Very nice. Mustard can definitely stand up to salmon. I think that’s why it’s my favorite fish – it’s just so versatile!

    • Reply
      January 29, 2018 at 4:16 pm

      Completely agreed, Mimi – thanks so much for stopping by!

  • Reply
    Claire | The Simple, Sweet Life
    January 29, 2018 at 7:00 am

    Salmon is always such a hard sell in our household, mainly because I don’t know many ways to cook it. I’m sure my husband will be thrilled with this new twist!

    • Reply
      January 29, 2018 at 4:17 pm

      Hi Claire! This recipes does provide a really nice break from the ordinary – I hope it makes salmon an easier pitch for you! 🙂

  • Reply
    Karyl | Karyl's Kulinary Krusade
    January 28, 2018 at 4:58 pm

    I’m always on the lookout for a delicious new salmon recipe. I’m definitely pinning this one to make soon

    • Reply
      January 28, 2018 at 6:09 pm

      Hope you like it, Karyl – thanks for stopping by!

  • Reply
    Sharon Glascoe
    January 28, 2018 at 4:02 pm

    This salmon is a real break from the ordinary. Whole grain mustard and breadcrumbs and under 30 minutes- can’t wait to try this recipe out.

    • Reply
      January 28, 2018 at 6:10 pm

      Thanks so much, Sharon – hope you enjoy it!

  • Reply
    January 28, 2018 at 7:02 am

    I had not thought of adding a panko crust to my salmon. That looks like a neat idea and would give us a change from the usual way of cooked salmon. With ground mustard you mean yellow mustard right, not the brown mustard? In some places the yellow variation is hard to get by.

    • Reply
      January 28, 2018 at 7:23 am

      Hi Helene! That’s right, I make this with ground yellow mustard. I’m sure it would be really good with just the whole-grain or Dijon, though, if that’s what you have!

  • Reply
    January 26, 2018 at 1:17 am

    Beautiful photo! Looks really good. Would this work on any other fish you think?

    • Reply
      January 26, 2018 at 6:09 pm

      Hi Gina! I suspect it would also be really tasty with most white fish!

  • Reply
    Ben Myhre
    January 25, 2018 at 8:43 pm

    Ohhhh… this looks like it will be a tasty version of a salmon dish!

    • Reply
      January 26, 2018 at 6:09 pm

      Thanks so much, Ben!

  • Reply
    Becky Tarala
    January 25, 2018 at 3:27 pm

    In our house, we love whole grain mustard. I might actually be able to get my husband onboard with salmon if I use this recipe! I love your side dish suggestions, too. That arugula salad sounds to die for!

  • Reply
    Veena Azmanov
    January 25, 2018 at 1:22 pm

    Mustard and salmon are always a perfect combination. Actually this would make a perfect fish dinner for my and hubby on Valentine’s Day. We both love salmon!! yum!

  • Reply
    January 25, 2018 at 12:45 pm

    We have been looking for new ways to cook salmon, and this recipe looks awesome! Definitely saving this for later!

  • Reply
    Ruby & Cake
    January 24, 2018 at 4:56 pm

    I was looking for dinner inspiration then I found your blog! I am trying this tonight, it looks just so delicious!

    • Reply
      January 24, 2018 at 6:48 pm

      Hi there, I’m so excited to hear that – I hope you love it! Thanks for stopping by – I’d love to hear how it turns out for you, too! 🙂

  • Reply
    Darlene @ Dip Recipe Creations
    January 24, 2018 at 5:39 am

    I’m always looking for simple meals for the weeknights. I much prefer cooking from scratch, but there’s not much time in the evenings after working all day. I love mustard too so will definitely have to add this one to the list.

  • Reply
    January 24, 2018 at 5:13 am

    This looks A – Mazing!

  • Reply
    January 24, 2018 at 4:16 am

    I have never thought to add a crust to salmon…after seeing this, I can’t wait to try. Yum!

  • Reply
    Heather LeGuilloux
    January 24, 2018 at 2:40 am

    I bet the mustard would give this salmon a tangy kick, and I like you idea for the side salad.

  • Reply
    January 24, 2018 at 2:30 am

    I usually make salmon with sweet mustard glaze, but have never tried adding panko. This looks really delicious, will have to try your recipe at some point.

  • Reply
    Jessica Robinson
    January 23, 2018 at 11:35 pm

    My grandfather used mustard in many of his recipes. Today, I continue that tradition in my own recipes and his heirloom recipes. This Salmon recipe looks so good. I especially love stone ground mustard. Interesting that you used both ground dry mustard and prepared mustard in the recipe!

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