Honey mustard panko-crusted salmon with lemon and parsley
This Honey Mustard Panko-Crusted Salmon features a sweet and tangy honey mustard glaze topped with a crunchy panko crust, enhanced by fresh lemon zest and parsley. It's an easy and flavorful oven-baked dish that's perfect for dinner.
Cook time 15 min
Prep time 15 min
Ingredients:
1.50 tbsp mustard1.50 tbsp honey
1 garlic clove
3/4 cup bread crumbs
2 tbsp fresh parsley
1 tsp lemon zest
2 tbsp olive oil
24 oz salmon
1 dash salt
1 dash black pepper
Get ready to elevate your salmon dinner with this delicious Honey Mustard Panko-Crusted Salmon recipe. Combining the sweet tanginess of honey mustard with the crunchy texture of panko bread crumbs, this dish promises to be a hit at your dinner table. The addition of fresh lemon zest and parsley brightens up the flavors, creating a perfect balance that is both mouthwatering and nutritious.
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a small bowl, combine 1.5 tablespoons of mustard and 1.5 tablespoons of honey. Mix until well combined. Set aside.
- In a separate bowl, mix together the 3/4 cup of panko bread crumbs, 2 tablespoons of chopped fresh parsley, 1 teaspoon of lemon zest, and 2 tablespoons of olive oil. Add the minced garlic clove as well. Stir until the bread crumbs are evenly coated with the oil and other ingredients.
- Place the 24 oz salmon filet on the prepared baking sheet. If the filet is large, you can cut it into smaller portions for easier handling.
- Season the salmon lightly with salt and black pepper to taste.
- Using a brush or the back of a spoon, spread the honey mustard mixture evenly over the top of the salmon filet.
- Press the panko mixture over the honey mustard-coated salmon, ensuring the top side is well-covered and forming an even crust.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the panko crust is golden brown. The cooking time may vary depending on the thickness of your salmon filet.
- Once cooked, remove the salmon from the oven and let it rest for a couple of minutes.
- Transfer to a serving plate and garnish with extra parsley or lemon slices, if desired.
- Serve immediately and enjoy your delicious Honey Mustard Panko-Crusted Salmon with Lemon and Parsley alongside your favorite side dishes!
Voilà! Your Honey Mustard Panko-Crusted Salmon with Lemon and Parsley is ready to be served. This delightful recipe combines all the right flavors and textures for a restaurant-quality meal at home. Whether for a special occasion or a weeknight dinner, you're sure to impress with this easy yet elegant dish. Enjoy!
Honey mustard panko-crusted salmon with lemon and parsley FAQ:
Bake the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes. The exact time may vary depending on the thickness of the salmon filet.
The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Yes, you can prepare the panko crust mixture ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours before using.
You can substitute regular breadcrumbs or crushed crackers for panko, though the texture will be slightly different. For a gluten-free option, use gluten-free breadcrumbs.
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
Tips:
- Make sure the salmon fillets are of even thickness so they cook evenly.
- For a sharper mustard flavor, you can opt for Dijon mustard.
- Toast the panko bread crumbs lightly in a pan before using them for extra crunchiness.
- If you prefer a more intense lemon flavor, squeeze some fresh lemon juice over the salmon just before serving.
- Use a meat thermometer to ensure the salmon is cooked perfectly. It should reach an internal temperature of 145°F (63°C).
Nutrition per serving
4 ServingsCalories 330kcal
Protein 36g
Carbohydrates 22g
Fiber 1.26g
Sugar 8g
Fat 16g
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