Mustard-Crusted Panko Salmon
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
- 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.
Serving: 1salmon filet (about .5 lb), Calories: 392kcal, Carbohydrates: 6g, Protein: 47g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 129mg, Sodium: 387mg, Potassium: 1197mg, Fiber: 1g, Vitamin A: 570IU, Vitamin C: 6.9mg, Calcium: 65mg, Iron: 3mg
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